TAGS:

Light, fluffy meringue tops sweet, zesty lemon and lime curd in these gorgeous little individual pies. Have them for dessert, or as an afternoon treat with a cuppa Lemon and lime meringue pies
Makes: 6
Prep time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Skill level: Bit of effort
Costs:Cheap as chips

 

Ingredients

 

    • 375g (13oz) sweet shortcrust pastry (we used Jus-Rol)

 

    • 125g (4oz) golden caster sugar

 

    • Finely grated zest of 3 limes

 

    • Finely grated zest of 2 lemons

 

    • 4tbsp lime juice

 

    • 4tbsp lemon juice

 

    • Green liquid food colouring, optional

 

    • 142ml pot double cream

 

    • 4tbsp thickening granules

 

    • 3 yolks from medium eggs

 

For the meringue:

    • 3 whites from medium eggs

 

    • 175g (6oz) golden caster sugar

 

    • 6 x 10cm (4in) fluted tartlet tins, base lined with baking parchment

 

    • Greaseproof paper and baking beans

 

 

Method

 

 

    1. Set the oven to 190°C/Gas Mark 5. Put a baking sheet in the oven to heat up.

 

    1. Roll out the pastry fairly thinly, cut into 6 and use to line the tartlet tins. Press the pastry into the fluted sides of the tins and trim the top edges. Prick the base a couple of times and chill them for 15 mins.

 

    1. Put the sugar, lime and lemon zest and juice and a drop of green colouring, if using, into a large jug. Stir in the cream and thickening granules. Microwave on Medium for 3 mins, until thickened and smooth. Stir in the egg yolks.

 

    1. Line the pastry cases with greaseproof paper and baking beans and bake blind on the hot baking sheet for 8 mins. Remove paper and beans and cook for 2 more mins.

 

    1. Reduce the oven temperature to 180°C/Gas Mark 4. Pour the lemon and-lime mixture into the pastry cases.

 

    1. Meanwhile, make  meringue by whisking the egg whites to stiff-peak stage. Gradually whisk in the sugar, 1tbsp at a time, until it’s all used and the meringue is smooth and glossy.

 

    1. Pipe or spoon the meringue on top of tarts and bake for 15 mins, until meringue is just firm.

 

Recipe by Recipe: Felicity Barnum-Bobb. Photo: Ian Garlick. Props stylist: Sue Radcliffe