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Lime Meringue Pie
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Add this recipeIngredients for 6-8:
- For the hazelnut rich shortcrust pastry: (to make the day before)
- 140g flour
- 100g unsalted butter, soft
- 50g icing sugar
- 50g ground natural hazelnuts
- 1g salt
- 45g egg yolks
- 4g baking powder
- For the lime curd:
- 8 limes + zest
- 4 whole eggs
- 170g castor sugar
- 60g unsalted butter
- A few drops of pistachio green colouring
- For the meringue:
- 4 egg whites
- 250g caster sugar
- For the finish:
- 200g blond glaze
- A few drops of pistachio green colouring
- A few drops of lime flavouring (optional)
- Utensils:
- 'Comfort' XL Disposable Piping Bags (x 10)
- SH14 Saint Honoré Nozzle (Ø 14mm)
- Microplane® Classic Zester Grater (black)
Method for Lime Meringue Pie:
Before starting this Lime Meringue Pie, make sure you have organised all the necessary ingredients.
Make the hazelnut rich shortcrust pastry with the ingredients listed above.
Transfer the pastry onto a baking tray.
Cover with cling film and press to make it flat so that it cools down more rapidly. Set aside in the fridge during at least 1 hour. It is best to make the pastry the day before.
For the lime curd: Make sure you have organised all the necessary ingredients.
Zest 2 or 3 limes over the sugar and squeeze all the limes.
In a saucepan, combine the zest, lime juice, caster sugar...
... and the whole eggs.
Cook over low heat...
... while stirring with a whisk.
Do not bring to a boil. The mixture should gradually thicken and form a smooth cream. Watch the heat intensity closely, as the preparation should not turn into scrambled eggs.
When almost done, add the butter cut into cubes.
Roll out the pastry. Wrap it gently around the rolling pin...
...et line a stainless steel rectangular tart ring, slightly greased.
Remove the pastry excess and blind bake the pastry shell...
... at 150°C (gas 2) for 20-25 minutes.
When cooked, remove the pastry from the oven and leave to cool.
Pour a few drops of pistachio green colouring into the lime cream.
Combine well with a whisk.
Pour the lime preparation in the pastry shell.
Let the cream set in the fridge for a few hours.
For the meringue: Make sure you have organised all the necessary ingredients.
Pour the egg whites in the stand mixer recipient.
Place in a bain-marie...
... and whip up with a whisk...
... until the temperature reaches approximately 50°C.
Place the recipient on the stand mixer and beat the egg whites until firm.
Add the castor sugar...
... and continue beating on high speed until cooled down completely.
When the meringue is ready, ...
... scoop into a piping bag...
... fitted with a Saint-Honoré nozzle.
Remove the tart ring.
Pipe the meringue on top of the lime curd, making tightly stuck laces.
The meringue should cover the entire surface.
Brown the meringue with a blow torch until the colour is homogeneous.
Melt the blond glaze mixed with 20 or 40 ml of water.
When the preparation is smooth...
... add a few drops of pistachio green colouring. The amount of colouring varies, depending on the desired colour intensity. However, a few drops should be fine. You may also flavour the glaze by adding a few drops of lime extract.
Pour the green glaze into a piping bag. At this stage, the glaze should be hot and without lumps.
Cut the extremity of the bag to make a small hole. Pour some green glaze in the hollow parts of the meringue. Take extra precautions not to get burnt, as the piping bag is very hot at this stage.
The glaze strips should be neat, with no drips.
Finish by grating some lime zest over the meringue. Reserve in the fridge until ready to serve.
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