For the recipe Mini Lime and Coconut Meringue Pies
|350 g||Sweet Shortcrust Pastry (12oz)|
|30 g||Cornflour (2 tbsp)|
|175 g||Caster Sugar (6oz)|
|Limes x 3|
|300 ml||Coconut Milk (1/2 pint)|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|2||Dr. Oetker Free Range Egg White Powder Sachets x 2|
Preheat the oven to 200°C (180°C Fan, Gas Mark 6). On a lightly floured surface, roll out the pastry thinly and cut out 9 x 10cm (4 inch) rounds, re-rolling as necessary. Fit each circle of pastry into a deep muffin tray.
Trim the edges to neaten and place a piece of baking parchment in the centre of each then fill with baking beans or raw rice.
Bake for 10 minutes then carefully remove the baking beans/rice and parchment paper. Prick the base all over with a fork and return to the oven for a further 5 minutes until the pastry is lightly golden and cooked through. Set aside, in the tin, on a wire rack. When cold, slip the pastry cases out of the tin.
Meanwhile, mix the cornflour, 75g (3oz) caster sugar and lime juice together in a saucepan to form a paste. Add the coconut milk and cook over a medium heat, stirring constantly, until just boiling then simmer for 1 minute. Stir in the lime zest and add a few drops of Lime Green Gel Food Colour if using. Pour the mixture into the pastry cases and set aside to cool completely.
In a clean bowl, make up the Egg White Powder as directed on pack and whisk until very stiff. Gradually whisk in the remaining sugar to make a thick, glossy meringue.
Spoon the meringue in heaps over the lime filling covering the filling completely. Put the pies back on the baking tray and bake in the oven for about 10 minutes until lightly browned. Serve hot or cold.
1 serving = 103g
|Per Serving||Per 100 g / ml|