Lime Meringue Pie

To celebrate my five year anniversary of working in the Public Service and winning an exciting new employment policy role, I decided to treat myself and buy a kitchenaid (not sponsored, I’m just a long time admirer and now proud owner!) Of course, it couldn’t be just any kitchenaid, it had to be one of their beautiful new pastel shades. I tossed up between the rose pink and ice blue, but ultimately decided on the gorgeous blue.

In order to christen it properly, I knew I had to make something with meringue to take advantage of not having to hold beaters while the eggwhites are whipping. Mum’s lime tree is absolutely chokkas at the moment, so a lime meringue pie was the obvious choice.

The pie is zesty, sweet and packed with lime flavour. Enjoy!

Ingredients (serves 8)
Pastry
1½ cups plain flour
3 tspns icing sugar
140g cold butter, chopped
1 egg yolk
2 tblspns water

Lime filling
½ cup cornflour
1 cup caster sugar
½ cup lime juice
1¼ cups water
2 tspns finely grated lime rind
3 egg yolks
50g butter
Green food colouring (if desired)

Meringue
3 egg whites
½ cup caster sugar

Method
Put flour, icing sugar, butter, yolk and water into a food processor and process until just come together. Press dough into a ball, knead gently on a floured surface until smooth; cover, refrigerate 30 mins.

Preheat oven to 180°C fan-forced. Grease a 24cm flan tin. After resting, roll dough on floured surface until it is large enough to line the tin. Lift pastry into tin, ease into sides and trim the edge.

Place tin on an oven tray, line pastry with baking paper and fill with pie weights or uncooked rice. Bake for 10mins then remove baking paper and weights and bake, uncovered for a further 10 mins or until pastry case is browned lightly. Leave to cool. Reduce oven temperature to 160°C fan-forced.

To make filling: combine corn flour and sugar in a medium saucepan. Gradually stir in lime juice and water. Stir over heat until mixture boils and thickens (mixture should be very thick, jelly-like). Reduce heat, simmer, stirring for 30 secs. Remove from heat and quickly stir in egg yolks, butter and rind. Stir until smooth. If you wish to make the filling greener, add a few drops of food colouring. Leave until it cools to room temperature.

Once at room temperature, spread filling into pastry case.

To make meringue: beat egg whites in a medium bowl with electric mixer until soft peaks form. Gradually add sugar, beating until dissolved after each addition. Mixture should be smooth and glossy.

Top pie with meringue mixture (I like to make it look rustic with mounds of differing heights) and bake for 5 – 10 mins at 160°C fan-forced until browned lightly. Stand for 5 mins before serving.

Enjoy!

Adapted from ‘The Women’s Weekly’ Lemon Meringue Pie

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