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.
This recipe first appeared in What’s for Dessert which is FREE when you join the Insider Club. If you haven’t joined us yet, what are you waiting for? Seriously, the best Thermomix value there is!! In the meantime, spend a bit of time drooling over this one. Sorry, also only on the Inside. (Come on in, the mixing is warm!!)
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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
Preheat oven to 180ºC.
Make pastry, line a pie dish and blind bake for 30 minutes until golden. Cool
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 cold 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/60°C/Butterfly/speed 3 while you add the sugar 1 tsp at a time through hole in lid.
Pipe or dollop meringue mix onto pie.
Bake for 10 minutes or until meringue is just colouring. Or brown using a blow torch.
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