Lime meringue pie
For the best result, a meringuetopped pie should be eaten on the day it’s made. Even better, enjoy it while slightly warm.
SERVES 8-10 PREP 30 mins plus at least 30 mins chilling and 1 hr cooling COOK 1 hr 30 mins MORE EFFORT V
2 tbsp cornflour
125g golden caster sugar
6 limes, juiced (you’ll need
150ml juice),
2 zested
100g unsalted butter, cut into cubes
4 egg yolks (use the whites in the meringue, below)
For the pastry
200g plain flour, plus extra for dusting
1 tbsp golden caster sugar
125g cold unsalted butter, cut into cubes
1 egg, beaten
For the meringue
4 egg whites, at room temperature