Sunday Sweets: Lime Meringue Pie

Yesterday's post was a little late - it was a take on our garden about a week and a half ago. As we are well and truly out of Lime season now we did a (late) harvest of our lime tree this weekend. We gathered 16 limes from our little tree then cut it right back to rest for the winter.

So with all of these limes it was time to hit the kitchen. We used one lime on a jug of zesty refreshing lime flavoured water (hold your applause) then I went looking for something a little more creative.

Being a huge fan of anything citrus and sweet the choice was clear. I have just started attempting to learn some French so why not combine my gardening, cooking and travelling hobbies into my most favourite thing of all - dessert! Welcome to Lime Meringue Pie, not too sweet, not too tart.

Lime Meringue Pie
Base
250grams scotch finger biscuits, blended into fine crumbs
90 grams butter, melted

Filling
1/2 cup caster sugar
1/2 cup cornflour
1/2 cup lime juice (for me this was about 4 and a half limes)
1 & 1/4 cups water
60 grams butter
3 egg yolks
1 teaspoon lime rind

Topping
3 egg whites
3/4 cup caster sugar

Base
Combine the biscuit crumbs and butter the press the wet base into a 20-25cm pie dish. Refrigerate while you make the filling.

Filling
Prepare all of the ingredients for the filling before you begin because it all happens rather quickly once it gets going. Combine the sugar and the cornflour in a medium size saucepan on a medium heat.

Gradually add the lime juice and the water stirring until the mixture is smooth. As the mixture heats it will begin to thicken gradually. Bring it to the boil and let simmer for about a minute.

Don't let it simmer too long as the heat will breakdown the cornflour (which makes it thick) and then the whole thing will become a weepy watery mess.

Remove from the heat and add the butter, yolks and rind and mix to combine. Scoop the filling into the pie base and refrigerate until cool.

Topping
Preheat the oven to 200 degrees Celsius. Beat the egg whites in an electric mixer until peaks form, gradually add the caster sugar, allowing it to dissolve between each addition.

Rough the top of the pie filling with a knife or fork then spread the meringue over the top. Bake for about 5-10 minutes until the meringue is browned. Refrigerate for about 2 hours before serving. Don't let the meringue sit for too long as it will begin to go soggy and weep.