Lemon and Lime Meringue Pie

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  • Gluten Free Recipe

Serves: 8 – 12
If you wish to use crushed biscuits as a pastry alternative: mix1 packet superwine biscuits with 75g melted butter, press in to tin and refrigerate. Bake for 8 minutes.

INGREDIENTS

METHOD

  1. Line a tart tin/dish with the pastry, prick the base with a fork, chill for 1 hour.
  2. Preheat oven to 200°C.
  3. Put a sheet of baking paper on top of pastry, add another similar sized baking tin on top and blind bake for 15 minutes.
  4. In a saucepan mix together the cornflour, water, fruit syrup and heat slowly.
  5. Whisk continuously in saucepan, over heat, until thickened.
  6. Whisk in the butter and egg yolks and continue to whisk until boiled and thick.
  7. Pour into the pastry base.
  8. Whisk the egg whites with sugar until stiff. Swirl on top of the pie filling.
  9. Bake at 200°C for 10-15 minutes until meringue tips are browned.
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