Lime Meringue Pie2014-10-03
- Servings : 8
- Prep Time : 30m
- Cook Time : 37m
- Ready In : 1:07 h
- 3 egg yolks
- 12 fl oz (350ml) sweetened condensed milk
- finely grated rind and juice of 4 limes
- 7 egg whites
- ⅛ salt
- squeeze of fresh lemon juice
- 4 oz (115g) sugar
- ½ tsp vanilla essence
- FOR THE PASTRY
- 5½ oz (165g) plain flour
- ½ tsp salt
- 4 oz (115g) lard or vegetable fat
- 2-3 tbsp iced water
Preheat a 425°F/220°C/Gas 7 oven.
For the pastry, sift the flour and salt into a mixing bowl. Using a pastry blender or 2 knives, cut in the fat until the mixture resembles coarse breadcrumbs. Sprinkle in the water, 1 tablespoon at a time, tossing lightly with a fork until the mixture forms a ball.
On a lightly floured surface, roll out the pastry. Use it to line a 9 in (23cm) pie tin, easing in the pastry. Make a fluted edge.
Using a fork, prick the bottom and sides of the pastry case all over. Bake until lightly browned, 10-15 minutes. Let cool, in the tin, on a wire rack. Reduce oven temperature to 350°F/180°C/Gas 4.
With an electric mixer on high speed,beat the yolks and condensed milk. Stir in the lime rind and juice.
In another clean bowl, beat 3 of the egg whites until stiff. Fold into the lime mixture.
Spread the lime filling in the pastry case. Bake 10 minutes.
Meanwhile, beat the remaining egg whites with the salt and lemon juice until soft peaks form. Beat in the sugar, 1 tablespoon at a time, until stiff peaks form. Add the vanilla.
Remove the pie from the oven. Using a metal spatula ,spread the meringue over the lime filling,spread meringue over the lime filling, making a swirled design and covering the surface completely.
Bake until the meringue is lightly browned and the pastry is golden brown, about 12 minutes longer. Let cool, in the tin ,on a wire rack.