Recipe: Lime & Coconut Meringue Pie
By Neff – Cooking passion since 1877
A tangy dessert bursting with flavour!
Serves: 8
Preparation time: 20 minutes
Cooking time: 1 hour, plus resting and cooling
Oven temperature: CircoTherm® Intensive 160˚C
Difficulty: 3 out of 5
Ingredients
- Plain flour, for dusting
- 340g pack sweet shortcrust pastry
- 30g (1oz) unsalted butter, cubed, plus extra for greasing
- 310g (11oz) caster sugar
- 30g (1oz) cornflour
- Grated zest & juice of 3 large limes and 1 large lemon
- 3 large eggs, separated
- 30g (1oz) desiccated coconut
- 170g (6oz) caster sugar
Method
1) Roll pastry out to a 30cm (12in) circle. Line a lightly greased, 23cm (9in) tin, 2.5cm (1in) deep with the pastry. Trim excess pastry, then chill.
2) Place 140g (5oz) caster sugar, butter, cornflour, lemon, lime zest & juice in a saucepan. Mix in 175ml (7fl oz) water & boil for 1 min while whisking. Allow to cool for 5 mins, whisk in egg yolks & coconut. Set aside.
3) Preheat oven to CircoTherm® Intensive 160°C, with the Universal Tray on shelf 1. Whisk egg whites in a bowl into fairly stiff peaks, then whisk in the remaining 170g (6oz) caster sugar until stiff & glossy.
4) Spoon filling into the pastry case & smooth over. Spoon the meringue over the filling.
5) Place the pie on the preheated tray & cook for 45 mins. Leave in the tin for 1 hour before removing.
