About this recipe:A modern twist on the well-loved lemon meringue pie, this recipe uses lime and orange as well as lemon in the creamy filling for an exciting citrus flavour. Instead of shortcrust pastry, the case is made with crushed biscuit crumbs held together with egg white, rather than melted butter, to reduce the fat content.
150 g (5½ oz) plain biscuits, such as Petit Beurre or Abernethy
1 egg white, whisked lightly to loosen
grated zest and juice of 1 large lemon
grated zest and juice of 1 large lime
juice of 1 large orange
45 g (1½ oz) cornflour
2 large egg yolks
75 g (2½ oz) caster sugar
3 large egg whites
85 g (3 oz) caster sugar
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Method Prep:40min › Cook:25min › Ready in:1hr5min
Preheat the oven to 180°C (350°F, gas mark 4). To make the crust, put the biscuits in a polythene bag and crush with a rolling pin. Tip into a mixing bowl, add the egg white and stir until the crumbs are all moistened.
Spoon the biscuit mixture into a lightly greased, non-stick 21.5 cm (8½ in) sandwich tin (loose-bottomed if you wish). Using the back of the spoon, press the crumbs evenly over the bottom and sides of the tin in a thin layer. Bake for 7–10 minutes or until firm. Leave to cool while making the filling.
Combine the lemon and lime zests and juice with the orange juice in a heatproof bowl. Stir in the cornflour to make a smooth paste. Bring 300 ml (10 fl oz) water to the boil in a heavy-based saucepan. Pour the water onto the juice mixture, stirring constantly, then return to the pan. Stir over a moderate heat until it comes to the boil. Reduce the heat and simmer, stirring frequently, for 1 minute or until thick and smooth.
Remove the pan from the heat and cool for a minute. Meanwhile, mix together the egg yolks and sugar in a small bowl. Add a little hot citrus mixture, stirring, then stir this into the remaining citrus mixture until thoroughly combined. Pour into the prepared biscuit case.
To make the meringue topping, whisk the egg whites until stiff. Gradually whisk in the sugar to make a thick, glossy meringue.
Spoon the meringue on top of the citrus filling to cover evenly, swirling it attractively. Bake in the preheated oven for about 15 minutes or until the meringue is golden brown. Leave the pie to cool before serving.
Each serving provides
Some more ideas
Use crushed ginger nut or digestive biscuits instead of plain ones. * For an exotic pineapple meringue pie, make the filling using a can of pineapple in fruit juice, about 430 g. Drain the fruit and reserve the juice. Purée the fruit, then stir in 40 g (1¼ oz) cornflour and the grated zest of 1 lime. Make the drained pineapple juice up to 300 ml (10 fl oz) with the juice of the lime and water, then bring to the boil. Pour onto the pineapple purée mixture, stirring well, then return to the pan. Bring back to the boil, then reduce the heat and cook, stirring, until thickened. Cool slightly, then mix with 2 egg yolks and 1 tbsp light muscovado sugar. Pour into the biscuit case. Make the meringue as in the main recipe, but using 45 g (1½ oz) each of caster and light muscovado sugar. Scatter 1 tbsp desiccated coconut over the meringue and bake for 12–15 minutes or until golden brown.
Eggs are one of the few sources of vitamin D. It is found concentrated in the yolk and is not destroyed on cooking. The vitamin A and vitamin B content of eggs is also concentrated in the yolk rather than the white. * The iron in eggs is not well absorbed on its own, but the vitamin C in both the lemon and lime juice will aid the absorption of this essential mineral in the body.