“Such a favourite dessert for so many, the added lime gives it an extra zing,” says Mary Berry. “We have made this in a tranche tin but it would also fit in a deep 23cm (9in) round loose-bottomed flan tin.”

Lemon and Lime Meringue Tranche Pie
Lemon and lime meringue tranche pie from Love To Cook by Mary Berry (Laura Edwards/PA)
Lemon and Lime Meringue Tranche Pie
Print Recipe
Nutrition Facts
Mary Berry’s lemon and lime meringue pie
Amount Per Serving
Calories 252 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 94mg31%
Sodium 89mg4%
Potassium 45mg1%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 327IU7%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Mary Berry’s lemon and lime meringue pie

Particularly impressive to serve after dinner.
Prep Time45 minutes
Cook Time1 hour
Cooling time15 minutes
Course: Dessert
Cuisine: British
Servings: 10 people
Calories: 252kcal
Author: Mary Berry

Equipment

  • 12 x 36 x 2.5cm rectangular loose-bottomed fluted tin/tranche tin
  • Food processor
  • Baking beans
  • Saucepan
  • Electric whisk

Ingredients

For the sweet shortcrust pastry

  • 150 g plain flour
  • 90 g butter cubed
  • 2 tbsp icing sugar
  • 1 egg

For the filling

  • 30 g cornflour
  • zest and juice of 1 large lemon finely grated
  • zest and juice of 1 large lime finely grated
  • 50 g caster sugar
  • 3 egg yolks

For the meringue topping

  • 3 egg whites
  • 175 g caster sugar

Method

  • To make the pastry, measure the flour, butter and sugar into a food processor. Whiz until the mixture resembles fine breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll thinly. Carefully line the tin and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
  • Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking tray in the oven to get very hot.
  • Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another five minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150°C/130°C fan/Gas 2.
  • To make the filling, measure the cornflour and 200ml (⅓ pint) water into a pan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.
  • Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk, until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain one and a half centimetre (⅝in) nozzle and pipe even blobs over the surface of the chilled custard in a neat pattern. If you don’t have a piping bag, you can use two dessertspoons.
  • Bake in the oven for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with pouring cream.

Notes

Berry's tips:
  • Can be made up to eight hours ahead and reheated gently to serve.
  • Not for freezing.
  • Do not serve the pie hot, as the filling may be a bit soft and will spill out of the pastry case.

Nutrition

Calories: 252kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 45mg | Fiber: 1g | Sugar: 24g | Vitamin A: 327IU | Calcium: 15mg | Iron: 1mg

Love To Cook by Mary Berry is published by BBC Books. Photography by Laura Edwards.

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