Recipe

Lime Meringue Pie Recipe

	Cherryblossom / All my dishes 1 year, 8 months ago This was my 1st attempt at pie. It's a gorgeous little recipe. Prep:135m Cook:15m Servings:10	Cherrybloss
	intermediate pie meringue

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Ingredients

250g plain sweet biscuits (cookies)

100g unsalted butter, melted

1/2 cup (75g) wheaten cornflour

1 /2 cups (330g) caster sugar

1/2 cup (125mL) lime juice

1 1/4 cups (310mL) water

60g unsalted butter, extra

4 eggs, separated

2 teaspoons finely grated lime rind (Lime zest)

Directions

Grease 24cm round loose based flan tin.

Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter; process untill combined.

Using one hand, press biscuit mixture evenly over base and 2cm up the side of prepared tin, place on oven tray; refrigerate while preparing filling.

Combine cornflour and 1/2 cup of the sugar in medium saucepan, gradually stir in juice and water until smooth. Cook, stirring, over high heat until mixture boils and thickens. Reduce heat; simmer, stirring, 1 minute. Remove from heat; stir in extra butter, then yolks and rind. Continue stirring until butter melts. Cool 10 minutes.

Spread filling over biscuit base, cover; refrigerate 2 hours.

Preheat oven to moderately hot.

Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add remaining sugar, 1 tablespoon at a time, until sugar has dissolved and mixture becomes glossy.

Roughen surface of filling with a fork before spreading on meringue mixture. Bake, uncovered, in moderately hot oven about 5 minutes or until meringue has browned slightly.

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