into a pan and whisk to combine.
Add the zest and juice of the
lemon and lime and place over a
medium heat. Continue to whisk
until the mixture has boiled and
thickened. Remove from the heat,
add the sugar and egg yolks and
whisk again. Pour into the pastry
case and chill in the fridge.
7.Meanwhile, make the meringue
topping. Place the egg whites in
a large bowl and whisk using an
electric whisk until stiff. Add the
sugar a little at a time, whiskingLEMON AND LIME MERINGUE
TRANCHE PIE
Serves 8-10The added lime gives this dessert
an extra zing. We have made this
in a tranche tin but it would also
fit in a deep 23cm round loose-
bottomed flan tin.For the sweet shortcrust pastry- 150g plain flour
- 90g butter, cubed
- 2 tbsp icing sugar
- 1 egg
For the filling- 30g cornflour
- Finely grated zest and juice
of 1 large lemon - Finely grated zest and juice
of 1 large lime - 50g caster sugar
- 3 egg yolks
For the meringue topping- 3 egg whites
- 175g caster sugar
To serve- Single cream
1.To make the pastry, measure
the flour, butter and sugar into
a food processor. Whizz until
the mixture resembles fine
breadcrumbs. Add the egg and
whizz again until the dough
comes together to form a ball.
2.Turn out onto a lightly floured
work surface and roll thinly. Use
to carefully line a 12 x 36 x 2.5cm
rectangular loose-bottomed fluted
tin or tranche tin and press the
pastry into the sides. Prick the
base with a fork and place in the
fridge to chill for 30 minutes.
3.Preheat the oven to 180C
(200C non-fan) and place a
baking tray in the oven to get
very hot.
4.Line the pastry case with
nonstick baking paper, add baking
beans, place on the hot baking
tray and bake for 15 minutes.
Remove the beans and paper and
bake for another 5 minutes or
until the pastry is crisp and lightly
golden. Leave to cool.
5.Reduce the oven temperature
to 130C (150C non-fan).
6.To make the filling, measure
the cornflour and 200ml wateron full speed, until you have a
shiny, glossy meringue. Spoon
into a piping bag fitted with a
plain 1½cm nozzle and pipe even
blobs over the surface of the
chilled custard in a neat pattern.
If you don’t have a piping bag,
you can use two dessertspoons.
8.Place in the oven and bake for
35-40 minutes until pale golden
on top and firm to touch. Leave
to cool in the tin for 15 minutes
before removing from the tin.
Serve warm with single cream. nExtracted from Love to Cook
by Mary Berry, published by
BBC Books (£26)MARY’S TIPS- Can be made up to 8 hours ahead
and reheated gently to serve. - Do not serve the pie hot, as the
filling may be a bit soft and will
spill out of the pastry case.
Eat!
FESTIVE PUDDINGS
42 The Times Magazine