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Lemon and Lime Meringue Pie

Country.Chef's picture
For shortcrust pastry
  Butter 6 Ounce (185 Gram)
  Caster sugar 2 1⁄2 Ounce (1/3 Cup / 75 Gram)
  Flour 6 Ounce (1 1/2 Cups / 185 Gram)
  Cornflour 2 1⁄2 Ounce (2/3 Cup / 75 Gram)
For lemon and lime filling
  Sugar 8 Ounce (1 Cup / 250 Gram)
  Flour 1 1⁄2 Ounce, sifted (1/3 Cup / 45 Gram)
  Cornflour 1 1⁄2 Ounce, sifted (1/3 Cup / 45 Gram)
  Finely grated lemon rind 1 Teaspoon
  Finely grated lime rind 1 Teaspoon
  Water 10 Fluid Ounce (1 1/4 Cups / 315 Milliliter)
  Lemon juice 4 Fluid Ounce (1/2 Cup / 125 Milliliter)
  Lime juice 2 Fluid Ounce (1/4 Cup / 60 Milliliter)
  Butter 3 Ounce, chopped (90 Gram)
  Egg yolks 4 , lightly beaten
For meringue topping
  Egg whites 4
  Water 2 Tablespoon
  Caster sugar 5 1⁄2 Ounce (3/4 Cup / 170 Gram)

1. To make pastry, process butter and caster sugar until light and creamy. With machine running, gradually add flours and make a pastry. Knead lightly and press over base and sides of a greased, deep 23 cm/9 in pie dish. Prick pastry case with a fork and bake at 200°C/400°F/Gas 6 for 20-25 minutes or until golden. Set aside to cool.
2. To make filling, mix sugar, flour, cornflour, rinds, water and juices in a saucepan. Cook over a medium heat, stirring constantly, for 3-4 minutes or until mixture boils and thickens. Reduce heat and cook, stirring constantly, for 3 minutes. Remove pan from heat and whisk in butter and egg yolks. Set aside to cool completely. Spread filling evenly over pastry shell and set aside.
3. To make topping, beat egg whites and water until soft peaks form. Gradually beat in caster sugar and continue beating until glossy and stiff peaks form. Spoon topping over filling. Bake at 180°C/350°F/Gas 4 for 5-10 minutes or until meringue is lightly browned. Set aside to cool.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes

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Lemon And Lime Meringue Pie Recipe