Mary Berry’s Lemon and Lime Meringue Tranche Pie
Try Mary Berry's twist on the classic lemon meringue pie. Served in a tranche tin, the added lime helps the buttery shortcrust pastry and fluffy meringue sing.
From the book
Such a favourite dessert for so many, the added lime gives it an extra zing. We have made this in a tranche tin but it would also fit in a deep 23cm (9in) round loose-bottomed flan tin.
|For the sweet shortcrust pastry:|
|150g (5oz)||plain flour|
|90g (3½ oz)||butter, cubed|
|2 tbsp||icing sugar|
|For the filling:|
|30g (1¼ oz)||cornflour|
|finely grated zest and juice of 1 large lemon|
|finely grated zest and juice of 1 large lime|
|50g (2oz)||caster sugar|
|For the meringue topping:|
|175g (6oz)||caster sugar|
You will need: a food processor, a 12 × 36 × 2.5cm (4½ × 14¼ × 1in) rectangular loose-bottomed fluted tin, or tranche tin, and a piping bag fitted with a plain 1½cm (⅝in) nozzle.
To make the pastry, measure the flour, butter and sugar into a food processor. Whiz until the mixture resembles fine breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll thinly. Carefully line the tin and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking tray in the oven to get very hot.
Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150°C/130°C fan/Gas 2.
To make the filling, measure the cornflour and 200ml (⅓ pint) water into a pan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.
Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk, until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1½cm (⅝in) nozzle and pipe even blobs over the surface of the chilled custard in a neat pattern. If you don’t have a piping bag, you can use two dessertspoons.
Bake in the oven for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with pouring cream.
Can be made up to 8 hours ahead and reheated gently to serve.
Not for freezing.
Do not serve the pie hot, as the filling may be a bit soft and will spill out of the pastry case.