Lemon and Lime Meringue Pie
|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|
|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.