Scarlett WLime Meringue Pie
May 1st 2006 07:26
Lime Meringue Pie
About Meringue
Meringue is a mixture of whisked egg whites and sugar. It was invented by an Italian baker named Gasparini in 18th century that he named it “meringen”. Later Louis XV tried the dessert and took it back to France and renamed it as “meringue”.
INGREDIENTS
Serves 6-8 tart (4 cm)
For the sweet short crust pastry
150 gm flour
70 gm butter (place in room temperature to soften)
50 gm castor sugar
1 egg yolk
¼ teaspoon salt
1 tablespoon water
For the meringue
4 large egg whites
100 gm castor sugar
2 teaspoon lime juice
For the lime custard filling
3 egg yolks
100 gm castor sugar
10 gm corn starch
30 gm unsalted butter
240 ml water
2 tablespoon lime juice
1 teaspoon lime zest
1. Preheat the oven to 180 degree Celsius. Prepare 6-8 tart molds.
2. Place the sieved flour and salt in a bowl, rub in the butter, caster sugar, egg yolks and water. Knead into dough and chill for about 30 minutes. Roll out the pastry and cut out small circles with cookie cutter.
3. Line the flan tin, trim and cover with oiled foil. Chill for 30 minutes.
4. Bake in the preheated oven for about 8 minutes. Removes from the foil and bake again for about 2 minutes or until golden. Remove from the oven and allow to cool completely.
5. For the custard, mix together the egg yolk, sugar, plain flour and cornstarch in a mixing bowl. Scald water and pour over the egg mixture, mix well. Turn the mixture to a saucepan. Bring to the boil and simmer until thickened. Add lime juice and zest. Mix in butter. Cover and leave to cool.
6. Spoon the custard into the prepared pastries.
7. For the meringue, whisk the egg whites to the soft peak form. Put in 2 teaspoon lime juice, then gradually beat in the sugar, 2 tablespoons at a time.
8. Beat well after each addition until the whites are stiff and glossy.
9. Pour the meringue mixture into a piping bag. Pipe swirls of meringue onto the custard. Bake in the preheated oven to 200 degree Celsius for about 10 minutes until golden brown. Serve.
Tips:
1. Take the butter out of the refrigerator about an hour before you use it.
2. Adding lemon juice into egg white can stabilize the egg white, making it easier to get fluffy and less likely to break down.
3. After piping egg white meringue on the pie, return it to the oven to give it a golden brown surface, but at the same time, it will make its centre softened. Therefore, when the whole process is done, the pie has to be returned to refrigerator for a while to let its centre solidify and create a fuller texture.
4. There are two types of Pastry: puffy pastry and short crust pastry, which are available in supermarkets and are ready to use.
** This is a recipe from “A step by step guide to homemade dessert”**
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