Citrus meringue pie

June 22, 2017

This bake is lemon meringue pie and key lime pie rolled into one with a few changes along the way. Traditional key lime pies use biscuits like hobnobs to give a buttery, oaty taste and texture whereas I like to use gingernuts as they have a warm spice that I find works really well with the sharp and tangy citrus filling!

This bake is a firm favourite in my family with one pie lasting on average less than 24 hours before completely disappearing - It's a response I am sure you too will experience if you give this recipe a go.

 

 

INGREDIENTS

 

For the base

- 250g Gingernut biscuits

- 5 tbsp Butter (melted)

 

For the filling

- Zest and juice of 4 limes

- Zest and juice of 2 lemons

- 1 x 397g Can of condensed milk

- 3 Egg yolks

 

For the topping

- 3 Egg whites

- 170g Caster sugar

-1 tsp Cream of tartar

 

METHOD

 

- Grease a loose-bottom flan tin and preheat the oven to 140 degrees (fan)

 

- Using a food processor blend the gingernuts into crumbs before adding in the melted butter and mixing.

 

- Spread the crumb mixture into the base of  your tin and bake for 15 minutes.

 

- Remove from the oven and cool before begining to make your filling.

 

- In a bowl  place egg yolks and condensed milk together before whisking gently.

 

- Add in the zest and juice of the lemons and limes and whisk until fully combined.

 

- Pour on top of the cooled base and bake for 15 minutes.

 

- Remove from the oven and allow to cool fully.

 

- For the meringue topping whisk the egg whites until foamy before adding the sugar and cream of tartar one spoonful at a time.

 

-  Spread the meringue mixture over the top of the pie filling and use a blowtorch to lightly colour the white meringue.

 

- Serve soon after baking for the best results.

 

 

Subscribe for regular updates on all my latest recipes and please do share with your friends and family!

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

August 2, 2019

January 9, 2019

October 30, 2018

September 24, 2018

September 4, 2018

April 30, 2018

Please reload

Benji's Baking | benjis_baking@hotmail.com | United Kingdom

© 2018 by Benji's Baking
  • Snapchat