Home

This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.

for the meringue

1. Preheat the oven to 190°C (375°F) Gas mark 5

2. Make the pastry by mixing the 115 g (4 oz) 1/2 cup of margarine with both the flours and the 25 g (3/4 oz) 1 1/2 tablespoons of caster (superfine) sugar in a food processor for a few seconds.

3. Add the egg yolk and water mixture until you have a firm dough.

4. Knead briefly on a floured board and roll out enough pastry to line the flan tin.

5. Bake blind with a layer of baking parchment (wax paper) and ceramic balls, until golden (about 25 minutes).

6. Remove the balls and paper.

TO make the filling.

1. Put the lime rind, pulp and juice and the lemon juice into a saucepan with 60 ml (2 fl oz) 1/4 cup of water and the 70 g (2 1/2 oz) 1/3 cup of sugar and heat gently until the sugar has dissolved.

2. Mix the cornflour (cornstarch) into a smooth paste with 5 tablespoons of cold water and then stir the mixture into the juices quickly.

3. Now increase the heat and bring to the boil, stirring all the time.

4. Cook for 1 - 2 minutes only. Cool and then beat in the 3 egg yolks and the 20 g (3/4 oz) 1 1/2 tablespoons of margarine.

5. Pour it into the prepared pastry.

6. Turn the oven heat down to 150°C (300°F) Gas mark 2.

TO make the meringue

1. whisk the egg whites until stiff. Now whisk in half the sugar and fold in the remaining sugar with a metal spoon.

2. Pile on top of the lime pie and bake for 35 minutes Until golden.

3. Serve warm.

0 comments Heading: Comments: Name:

more information

See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.