Step 1
Sift the flour, salt and sugar into a large mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Add the egg yolk and 2-3 tbsp chilled water and mix with a round-bladed knife until the pastry clings together. Form the dough into a ball, then wrap and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface and use it to line six 10cm (4in) individual tartlet tins. Line each one with a piece of crumpled foil and bake ‘blind’ (i.e. without a filling) for 10 minutes.

Step 4
For the filling, beat together the egg yolks and condensed milk with the lemon and lime zest and juice. Remove the foil from the pastry tarts. Share the filling between them and return to the oven to bake for 5 minutes.

Step 5
Meanwhile, whisk the egg whites in a large grease-free bowl until they hold their shape. Whisk in the sugar until glossy. Share the meringue between the tarts and bake for 4-5 minutes, until golden brown.

Lemon & Lime Meringue Pies

Lemon & Lime Meringue Pies

Enjoy the seasonal flavours of juicy citrus fruits in these easy-to-make tarts.

6

Serves: 6

20
MINS

Bake Time: 20 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

300g10oz Plain flour
Pinch salt
1 tbsp1 tbsp Caster sugar
125g5oz Trex
11 Egg yolk

Filling

22 Eggs, separated
397g397g Can condensed milk
Finely grated zest and juice of 1 lemon
Finely grated zest and juice of 1 lime
2 tbsp2 tbsp Caster sugar

METHOD

Step 1
Sift the flour, salt and sugar into a large mixing bowl and rub in the Trex with your fingertips until the mixture looks like fine crumbs. Add the egg yolk and 2-3 tbsp chilled water and mix with a round-bladed knife until the pastry clings together. Form the dough into a ball, then wrap and chill for 10 minutes.

Step 2
Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.

Step 3
Roll out the pastry on a lightly floured surface and use it to line six 10cm (4in) individual tartlet tins. Line each one with a piece of crumpled foil and bake ‘blind’ (i.e. without a filling) for 10 minutes.

Step 4
For the filling, beat together the egg yolks and condensed milk with the lemon and lime zest and juice. Remove the foil from the pastry tarts. Share the filling between them and return to the oven to bake for 5 minutes.

Step 5
Meanwhile, whisk the egg whites in a large grease-free bowl until they hold their shape. Whisk in the sugar until glossy. Share the meringue between the tarts and bake for 4-5 minutes, until golden brown.

BAKE MODE

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