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.
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.
This was very easy to make and tastes absolutely gorgeous. My sister-in-law described it as heavenly ! I will make this on a regular basis now - 07 Nov 2011
This is a great pie, I did use melted butter for the biscuit base,didn't fancy the egg white idea. Easy to make, my first attempt was lovely. - 16 Jan 2010
Easy to make and tasted great - 29 Dec 2012