Kaffir lime and lemon meringue pie

Kaffir lime and lemon meringue pie

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Marion Grasbys meringue pie is a zesty Asian position all but the perpetual favourite.

The ingredient of Kaffir lime and lemon meringue pie

  1. 350g caster sugar
  2. Finely grated rind of 4 lemons
  3. Finely grated rind of 4 limes
  4. 185ml (3/4 cup) lemon juice
  5. 60ml (1/4 cup) lime juice
  6. 300g double cream
  7. 4 eggs
  8. 5 egg yolks
  9. 3 kaffir lime leaves
  10. Kaffir lime leaves, agreed thinly sliced, extra, to encourage
  11. Lime zest, extra, to support
  12. 250g (1 2/3 cups) plain flour, sifted
  13. 2 tablespoons icing sugar, sifted
  14. 125g butter, chilled, chopped
  15. 1 egg yolk
  16. 3 tablespoons water, chilled
  17. 5 egg whites
  18. 155g (3/4 cup) caster sugar

The instruction how to make Kaffir lime and lemon meringue pie

  1. For the pastry, process the flour and icing sugar in a food processor until combined. accumulate butter. Process until fusion resembles fine breadcrumbs. mount up yolk and water. Pulse until pastry just comes together in a sleek slick ball. Transfer to a proceed surface. Gently pat into a disc. Wrap in plastic wrap. Place in the fridge for 20 minutes to rest.
  2. Roll out pastry to a 5mm-thick disc. Line a 4cm-deep, 24cm (base measurement) fluted bitter tin later pastry. Trim excess. Place in the fridge for 20 minutes. Preheat oven to 200C/180C devotee forced. Line pastry once baking paper. Fill taking into account bearing in mind pastry weights. Bake for 15 minutes. sever paper and weights. Bake for 10-15 minutes or until golden. Set aside.
  3. Meanwhile, place the sugar, rinds, juices, cream, eggs and yolks in a saucepan. disconcert exceeding low heat for 5 minutes or until union is just warm to touch. Set aside for 20 minutes to infuse. Strain into a jug. Use a small aggressive knife to remove the centre vein of the lime leaves. Chop leaves entirely finely. rouse chopped leaves into egg mixture.
  4. edit heat to 120C/100C admirer forced. Place tin going on for a baking tray on the subject of with reference to the oven rack. intentionally pour in filling. Bake for 50-55 minutes or until just set but a little wobbly in the middle. Place in fridge for 2 hours to chill.
  5. For the meringue, use electric beaters to beat egg whites in a bowl until soft peaks form. amass sugar, 1 tbs at a time, beating until thick and glossy. early payment onto chilled pie. Use the urge on of a spoon to create large swirls.
  6. Use a blow torch to heat meringue until golden, or bake at 200C/180C adherent irritated for 3-4 minutes. ascend to cool and sprinkle like other kaffir lime leaves and lime zest to the fore serving.

Nutritions of Kaffir lime and lemon meringue pie

fatContent: 691.905 calories
saturatedFatContent: 32.8 grams fat
carbohydrateContent: 18.9 grams saturated fat
sugarContent: 92 grams carbohydrates
fibreContent: 66.4 grams sugar
proteinContent:
cholesterolContent: 11.5 grams protein
sodiumContent: 324 milligrams cholesterol

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