Mary Berry Lemon Lime Meringue Slice

“Such a favourite dessert for thus many individuals, the added lime provides it an additional zest,” says Mary Berry. “We made this in a sliced ​​field, however it could additionally work in a 23 cm (9 inch) deep spherical unfastened backside flan pan.”

Mary Berry Lemon Lime Meringue Slice

Elements:(For 8-10 individuals)

For the candy shortcrust pastry:150 g (5 oz) of flour 90 g (3 oz) of butter, reduce into cubes 2 tablespoons of icing sugar 1 egg

For the filling:30g (1oz) cornstarch Finely grated zest and juice of 1 massive lemon Finely grated zest and juice of 1 massive lime 50g (2oz) caster sugar 3 egg yolks

For the meringue filling:3 egg whites 175g (6oz) caster sugar

You’ll need an oblong fluted field with a unfastened backside 12 × 36 × 2.5 cm (4, × 14, × 1 in), or a sliced ​​field.

1. To make the dough, measure the flour, butter and sugar in a meals processor. Whisk till the combination resembles wonderful breadcrumbs. Add the egg and whisk once more till the dough comes collectively to type a ball. End up onto a flippantly floured work floor and roll up finely. Line the mildew rigorously and press the dough on the edges. Prick the underside with a fork and place within the fridge to relax for half-hour.

2. Preheat the oven to 200 ° C / 180 ° C sizzling air / gasoline 6 and place a baking sheet within the oven in order that it is vitally sizzling.

3. Line the underside of the tart with non-stick parchment paper, add the baking beans, place on the recent baking sheet and bake for quarter-hour. Take away beans and foil and bake for one more 5 minutes, or till crispy and flippantly golden. Let cool. Decrease the oven temperature to 150 ° C / 130 ° C sizzling air / gasoline 2.

4. To make the filling, measure the cornstarch and 200 ml (⅓ pint) of water in a saucepan and whisk to mix. Add the lemon and lime zest and juice and warmth over medium warmth. Preserve whisking till the combination has boiled and thickened. Off the warmth, add the sugar and egg yolks and whisk once more. Pour into the pie crust and place within the fridge to chill.

5. In the meantime, put together the meringue filling. Place the egg whites in a big bowl and whisk with an electrical whisk till stiff. Steadily add the sugar, whisking at full pace till you acquire a shiny, shiny meringue. Pour right into a piping bag fitted with a plain one and a half centimeter (⅝in) tip and type even drops on the floor of the chilled pastry cream in a neat sample. If you do not have a pastry bag, you need to use two tablespoons.

6. Bake for 35 to 40 minutes, till high is pale golden and agency to the contact. Let cool for quarter-hour within the mildew earlier than eradicating from the mildew. Serve sizzling with liquid cream.

* May be made as much as eight hours forward and warmed gently for serving. * Don’t freeze. * Don’t serve pie sizzling, as filling could also be a bit comfortable and can overflow from pan.

Love To Prepare dinner by Mary Berry is revealed by BBC Books, priced at £ 26. {Photograph} by Laura Edwards. Obtainable now.

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