Caster Sugar
The fine crystal of Chelsea...
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Desserts
Coconut and Lime Meringue Pie
50 mins
35 mins
Hard
8
Try this twist on Lemon Meringue Pie! Thanks to Liza from our Recipe Club for this coconut and lime meringue pie recipe.
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- Ingredients
- Method
Ingredients
For the Pastry
- 100g butter, chilled and diced, plus extra for greasing
- 175g plain flour, plus extra for dusting
- Pinch of salt
- 50g Chelsea Caster Sugar
- 1 egg yolk
- ½ Tbsp double cream
Filling
- Finely grated zest and juice of 3 limes
- Seeds scraped from 1 vanilla pod
- 175g Chelsea Caster Sugar
- 400g tin of coconut milk
- 4 Tbsp cornflour
- 4 Tbsp water
- 4 egg yolks
- 50g butter, softened
For the Meringue
- 2 egg whites
- 100g Chelsea Caster Sugar
- Plus whipped cream to serve
Chelsea Products in Recipe
Reviews
2
What did you think of this recipe?
Joss
One to impress the guests with
5
Vicki
This turned out really well I have now made it twice
5
Method
Pastry: NB:This pastry is short and crumbly, it may break up when you are trying to roll it out. If this happens, try coarsely grating it directly into the tin and then quickly press it up the sides and into the shape of the tin. No one will know the difference!
Preheat the oven to 200°C, gas mark 6.
Place the butter, flour, salt and sugar into a food processor and blend for 20 seconds. Alternatively, you can rub together by hand.
Add the egg yolk and cream and blend again or mix until the dough just comes together. Do not overwork the dough or the pastry will be tough. Wrap the pastry in cling film and chill for 1 hour.
Grease a 20cm (8in) round, fluted, loose-bottomed flan tin, 3cm in depth.
Roll out the pastry on a lightly floured work surface and use it to line the prepared tin. Trim the edges and prick the base with a fork, then chill for about 20 minutes.
Line the pastry case with foil or non-stick baking paper and a thin layer of baking beans. Bake 'blind' for 15-20 minutes, then take the pastry case out of the oven and reduce the temperature to 180°C, gas mark 4.
Carefully remove the beans and the foil or paper from the case, then return it to the oven for 3-5 minutes until lightly golden.
Filling: Place the lime zest and juice in a saucepan with the vanilla seeds, sugar and coconut milk, then heat gently until the sugar dissolves.
Mix the cornflour in a small bowl with 4 tablespoons of cold water, then stir it into the coconut mixture. Pour into a saucepan. Bring to the boil and cook for 2-3 minutes until thickened, stirring constantly. Remove from the heat and then allow to cool slightly.
Finally, beat in the egg yolks and butter and return to the heat to cook gently for 6-8 minutes, stirring constantly, until thick enough to coat the back of a spoon. Pour the filling into the pastry case and allow to cool completely.
Once the filling is cool, preheat the oven to 180°C, gas mark 4.
Meringue: Place the egg whites in a large bowl and whisk into soft peaks, then gradually whisk in the sugar a spoonful at a time to make a stiff, glossy meringue. Spoon the meringue on top of the filling, spreading it out evenly to make sure it forms a good seal with the pastry edge. Swirl the top of the meringue with the tip of a knife and bake the pie for 15 minutes or until it is lightly golden and crisp on top.
Allow the pie to cool slightly and then carefully remove the tart from the tin. Allow to cool completely before chilling for a few hours or overnight until completely set. To serve, cut into slices and arrange on plates and serve with whipped cream.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
2
What did you think of this recipe?
Joss
One to impress the guests with
5
Vicki
This turned out really well I have now made it twice
5
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
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- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
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- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
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