Lime Meringue Pie
In every good book, there's always a twist, and this is your good ole Lemon Meringue Pie but a little grown up and in its high heels. I promise you won't be disappointed in the ending.
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- 1/2 Batch Vanilla Bean Pastry Recipe
- Zest 3 limes, finely grated
- 100 Grams lime juice, fresh
- 3 egg yolks
- 2 Tablespoons Cornflour or Cornstarch
- 50 Grams Butter BUY
- 50 Grams Raw Caster Sugar BUY
- 100 Grams cold water
- 120 Grams egg whites
- 1 Teaspoon cream of tartar
- 180 Grams Raw Caster Sugar golden caster sugar BUY
- 1 Teaspoon Vinegar White Wine
- 1 Teaspoon Vanilla Bean Paste BUY
- 1 Teaspoon Cornflour or Cornstarch
Preheat oven to 180ºC.
Make pastry, line a pie dish and blind bake 15 minutes. Remove baking beads and bake further 10 minutes until golden.
To make Filling, place all filling ingredients, except water into Thermomix bowl. Cook 5 min/90°C/speed 4.
Add water through hole in the lid. Cook 5 min/90°C/speed 4.
Spread into warm cooked pie crust.
Place egg white into clean, dry Thermomix bowl with cream of tartar. Whip 4 min/37°C/Butterfly/speed 3.5.
Whip 6 min/37°C/Butterfly/speed 3 while you add the sugar 1 tsp at a time through hole in lid.
Add vinegar, vanilla and cornflour and whip 1 min/37°C/speed 3.
Pipe or dollop meringue mix onto pie, carefully covering all the filling mix.
Bake for 10 minutes or until meringue is just colouring.
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