This Lime and Ginger Meringue Pie, a variation on a well loved ‘classic’ dessert will bring some summery flavours to any occasion.
Don’t be daunted making this! Broken down into parts, that can be prepared in phases over time, it is well worth a little effort. The pastry preparation really is quite straightforward and is wonderfully light. The added lemon zest to the pastry compliments the lime in the filling beautifully.
The filling, by the way, is dreamy – fresh lime with warming ginger and the oh-so-sweet meringue topping!
I am little short on words today but I will say this, ‘try this one’ you won’t be disappointed and your friends and family will be super impressed. Maybe one for Father’s Day next weekend?
PS. Apologies for the blogging ‘gap’. Maybe you thought I made it to one year and then given up? Ha ha, NO! Trust me, I have been in my kitchen the last month. I have been busy preparing for my kids school fair so I have been knee-deep in tasty goodies – granola, salted caramel sauce, meringue surprises, piccalilli, gourmet jams, fresh mallows, Rocky Road, meringues, fresh breads….Happy Days!!
- 140g unsalted butter, room temperature (or, 170g if omitting the lard/shortening below)
- 30g lard, or Trex (Crisco)
- 85g caster sugar
- 1 egg, beaten
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon
- 260g plain flour
- Egg wash. 1 egg beaten with 1tbsp water
- 200g caster sugar
- Grated zest of 3 limes (or 4 if they are small)
- 4 eggs
- 150ml fresh lime juice (from about 6 limes)
- 1 inch chunk of fresh ginger, finely grated, or 2 inch chunk of stem ginger in syrup, chopped finely
- 2 teaspoons cornflour
- 300g unsalted butter, room temperature
- 3 eggs whites
- 100g caster sugar
- In a large bowl, mix together the butter, lard / Trex and sugar until light and creamy. Add the egg, vanilla and lemon zest and mix further. Add the flour and mix until just incorporated and the pastry comes together. Tip the dough onto a sheet of food wrap and shape into a flattened disc. Wrap and refrigerate for a least 30 minutes, or overnight.
- When ready to use, preheat the oven to 180 degrees C, or Gas Mark 4.
- Place the dough onto a lightly floured sheet of baking parchment, place a layer of food wrap, or parchment over the top of the dough, so it is sandwiched. Roll the dough into a round approximately 3mm thick.
- Carefully place the pastry into a 9inch / 23cm round pan, ideally with a removable base. Gently push the pastry into every part of the pan. Prick the pastry base with a fork and line with a very 'crunched up' piece of baking parchment. Fill with baking beads and bake for approximately 18-20 minutes, turning the pan half way through, if need be.
- Remove from the oven and lift the baking parchment and beads from the pastry case. Brush the case with the egg wash and trim the excess pastry around the edge of the pan with a sharp knife. Return to the oven for 3-5 minutes into order to bake the case further. Remove from the oven and allow to cool.
- In a saucepan, heat some water to a simmer. Stand a heatproof bowl over the saucepan. Place the sugar and lime zest in the bowl. Whisk in the eggs, lime juice, ginger and cornflour.
- You need to stand over the bowl and constantly whisk the mixture until it reaches about 80 degrees C. The mixture will become lighter and foamy as it gets closer to the temperature. It can take about 10 minutes as the eggs need to cook.
- As soon as it reaches this temperature, remove from the heat and strain the mixture into a blender (so removing the zest and ginger). Allow to cool for about 10 minutes before adding the butter in stages and blending. Once all the butter has been added, blend for a further 3-5 minutes.
- Pour the cream into the cooled pastry case and ensure it is equally distributed.
- In the bowl of a freestanding mixer, whisk the egg whites until white and firm. Add the sugar, a spoonful at a time, while constantly whisking. Once incorporated, whisk for about 5 minutes until smooth and glossy. Pipe, or spoon, the meringue over the pie, ensuring it touches the crust. Place the meringue under the grill to brown the top, or use a blow torch. Allow to cool before placing in the fridge for a few hours, prior to serving.
Source: Pastry adapted from Dean Brettschneider’s ‘Pie’ and Filling adapted from Dorie Greenspan’s ‘Baking From My Home To Yours’.