If you’re after a light, refreshing dessert to round off dinner, take a look at this Lime and Coconut Meringue Pie. This variation on a classic is bound to impress friends and family alike.
You can find the full recipe below and a helpful video to guide you through the baking process. You can also download a recipe card from NEFF.
Prep: 20 minutes
Cook: 1 hour, plus resting and cooling
• Plain flour, for dusting
• 340 g pack sweet shortcrust pastry
• 30 g (1 oz) unsalted butter, cubed, plus extra for greasing
• 310 g (11 oz) caster sugar
• 30 g (1 oz) cornflour
• Grated zest and juice of 3 large limes
• Grated zest and juice of 1 large lemon
• 3 large eggs, separated
• 30 g (1 oz) desiccated coconut
1. On a lightly floured board, roll the pastry out to a 30 cm (12 in) circle. Line a lightly greased, 23 cm (9 in) dark metal, fluted flan tin, 2.5 cm (1 in) deep with the pastry. Trim away any excess pastry, then chill while you make the lime and coconut filling and meringue.
2. For the filling, pace 140 g (5 oz) caster sugar, the butter, cornflour, and lemon and lime zest and juice in a saucepan. Mix in 175 ml (7 fl oz) water, then bring to the boil and cook for 1 minute, whisking all the time. Remove from the heat, allow to cool for 5 minutes, then whisk in the egg yolks and stir in the coconut. Set aside.
3. Preheat the oven to CircoTherm® Intensive 160°C, with the Universal Tray on shelf 1. For the meringue, whisk the egg whites in a bowl into fairly stiff peaks, then gradually whisk in the remaining 170 g (6 oz) caster sugar until stiff and glossy.
4. Spoon the filling into the chilled pastry case and smooth over. Spoon the meringue over the filling, making soft peaks.
5. Place the pie on the preheated tray and cook for 45 minutes until the meringue is golden. Remove from the oven, place on a cooling rack and leave in the tin for 1 hour before removing.
Preheating the Universal Tray means that the bottom of the flan gets an instant burst of heat when it goes in the oven, ensuring the base is crisp and golden when cooked. Make this pie on the day you need it otherwise the pastry won’t stay crisp – also a good reason to polish off any leftovers!
Why Use NEFF?
Blind baking is usually the only way to get a crisp pie case. But using a dark metal flan tin (which absorbs heat better than a shiny one) and CircoTherm® Intensive, you can sidestep this stage and still get perfectly cooked pastry in the time it takes to bronze the meringue.