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Makrut lime and lemon meringue pie recipe
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Prep Time:
210 minutes
Cook Time:
90 minutes
Total Time:
300 minutes
Try a zesty Asian twist on classic meringue pie with Marion Grasby's recipe.
Ingredients:
  • 350g caster sugar
  • Finely grated rind of 4 lemons
  • Finely grated rind of 4 limes
  • 185ml (3/4 cup) lemon juice
  • 60ml (1/4 cup) lime juice
  • 300g double cream
  • 4 eggs
  • 5 egg yolks
  • 3 makrut lime leaves
  • Makrut lime leaves, very thinly sliced, extra, to serve
  • Lime zest, extra, to serve
  • 250g (1 2/3 cups) plain flour, sifted
  • 24.00 gm icing sugar, sifted
  • 125g butter, chilled, chopped
  • 1 egg yolk
  • 60.00 gm water, chilled
  • 5 egg whites
  • 155g (3/4 cup) caster sugar
Instructions:
  • Make the pastry by combining flour and icing sugar in a food processor. Add butter and pulse until it looks like fine breadcrumbs. Add yolk and water, pulse until it forms a smooth ball. Place the dough on a work surface, gently shape it into a disc, wrap it in plastic wrap, and let it rest in the fridge for 20 minutes.
  • Roll out the pastry to a 5mm-thick disc and use it to line a 4cm-deep, 24cm (base measurement) fluted tart tin, trimming any excess. Chill in the fridge for 20 minutes. Preheat the oven to 200C/180C fan forced, then line the pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove the paper and weights and bake for another 10-15 minutes until golden. Set aside.
  • In a saucepan, combine sugar, citrus rinds, juices, cream, eggs, and yolks. Gently whisk over low heat for 5 minutes until just warm. Let it sit for 20 minutes to infuse flavors. Strain into a jug. Finely chop lime leaves after removing the centre vein, then mix them into the egg mixture.
  • Preheat oven to 120C/100C fan forced. Set the tin on a baking tray on the oven rack. Gently pour in the filling. Bake for 50-55 minutes until the center is slightly wobbly. Chill in the fridge for 2 hours before serving.
  • Using electric beaters, whip egg whites in a bowl until soft peaks form. Gradually incorporate sugar, one tablespoon at a time, while beating until the mixture is thick and glossy. Spread the meringue onto the chilled pie and use the back of a spoon to create large swirls.
  • Caramelize the meringue with a blow torch until golden brown, or bake at 200C/180C fan forced for 3-4 minutes. Let it cool, then garnish with additional makrut lime leaves and lime zest before serving.

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