Passion Fruit and Lime Meringue Pie
So first up is a version of lemon meringue pie, a classic my mum used to make a lot when I was growing up. She had the meringue down to perfection in my eyes – fluffy and slightly moist with a golden, crisp top. I have decided to change the lemon layer for a tangier and fruitier alternative, which I now prefer – sorry, mum.
|For the pastry:|
|1 tbsp||caster sugar|
|a pinch||of salt|
|100g||unsalted butter, chilled and cut into cubes|
|For the filling:|
|4||large egg yolks|
|4||passion fruit, pulp|
|up to 4||large limes, juice (the juice needs to measure about 100ml)|
|For the meringue:|
|4||large egg whites|
You will need a 23 to 24cm tart tin or dish
To make the pastry, place the flour, sugar and salt in a food processor or mixing bowl and blitz or rub in the butter until it resembles fine breadcrumbs. Add 1 to 2 tablespoons of cold water and bind until it just comes together. Knead very lightly on a floured surface to a smooth dough. Roll out thinly and line a 23 to 24cm tart tin or dish. Prick the base several times with a fork and chill in the fridge for 20 to 30 minutes.
Preheat the oven to 200ºC/fan 180ºC/gas 6.
Line the chilled pastry case with a piece of greaseproof paper and fill with a layer of baking beans or rice. Cook for 15 minutes. Remove the paper and cook for a further 5 minutes until the pastry is just becoming golden.
For the filling, mix together the cornflour and sugar and put in a saucepan with 300ml water. Heat gently until the sugar is dissolved and the mixture
boils, stirring frequently. Now don’t worry at this stage – the mixture does somewhat resemble wallpaper paste, but it will all be fine in the end. Remove the pan from the heat and mix in the egg yolks, passion fruit pulp, lime zest and juice.
Pour into the pastry case, spreading the surface with a palette knife. Cook in the oven for 15 minutes just to start setting the filling. Remove from the oven
and leave to cool for 10 minutes.
Reduce the oven temperature to 160ºC/fan 140ºC/gas 2–3.
To make the meringue, whisk the egg whites to stiff peaks in a large bowl. Mix together the sugar and cornflour, and then gradually whisk into the egg
whites until you have stiff, glossy meringue. Spread over the filling, using a palette knife to make peaks, and then bake in the oven for 30 to 40 minutes until the top is golden and crisp.
Cool slightly and serve warm or cold.
PS... If you prefer to make the classic lemon meringue pie, then swap the passion fruit and lime for the grated zest and juice of 3 lemons.
If you can’t be bothered to make your own pastry, use about 300g bought shortcrust pastry and sprinkle over 1 tablespoon of caster sugar while you roll it out.
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