Name: Lime meringue pie
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 250 gram packet granita biscuits; 100 gram unsalted butter, melted; 1/2 cup (110g) caster sugar; 1/2 cup (75g) wheaten cornflour; 1/2 cup (125ml) lime juice; 1 1/4 cup (310ml) water; 60 gram butter, chopped; 3 egg yolks; 1 tablespoon finely grated lime rind; 4 egg whites; 1 cup (220g) caster sugar

Lime meringue pie

The real pleasure in this lime meringue pie lies in the airy heap of soft meringue, crisped golden in places. And in the piquant lime curd and biscuity base. Also, in scoffing a big slice of it.

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Ingredients

250 gram packet granita biscuits

100 gram unsalted butter, melted

1/2 cup (110g) caster sugar

1/2 cup (75g) wheaten cornflour

1/2 cup (125ml) lime juice

1 1/4 cup (310ml) water

60 gram butter, chopped

3 egg yolks

1 tablespoon finely grated lime rind

4 egg whites

1 cup (220g) caster sugar

Method

1.Lightly grease a 24cm removable-base flan tin. Process biscuits until fine; transfer to bowl. Add butter; stir until combined. Press crumb mixture firmly into base and side of prepared tin. Place on an oven tray and refrigerate while making filling.

2.FILLING: Combine sugar and cornflour in a medium pan, gradually stir in juice and water; stir until smooth. Stir over heat until mixture boils and is very thick; simmer, stirring, for 1 minute. Remove from heat; quickly stir in butter, egg yolks and rind. Stir until butter melts; cool for 10 minutes.

3.Preheat oven to moderately hot, 200C. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar; beat until sugar is dissolved between additions.

4.Spread filling into biscuit base; cover and refrigerate until cold.

5.Rough the surface of filling in biscuit base with a fork; spread with meringue. Bake for about 5 minutes or until meringue is browned. Refrigerate for 2 hours before serving.

The base and filling can be made a day ahead. Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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