Check out our latest magazine... Read Online

Mary Berry’s Lemon And Lime Meringue Tranche Pie

Thursday, 27 January 2022 15:29

Particularly impressive to serve after dinner.

“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.”

Mary Berry’s lemon and lime meringue tranche pie

Ingredients:
(Serves 8-10)

For the sweet shortcrust pastry:
150g (5oz) plain flour
90g (3oz) butter, cubed
2tbsp icing sugar
1 egg

For the filling:
30g (1oz) cornflour
Finely grated zest and juice of 1 large lemon
Finely grated zest and juice of 1 large lime
50g (2oz) caster sugar
3 egg yolks

For the meringue topping:
3 egg whites
175g (6oz) caster sugar

You will need a 12 × 36 × 2.5cm (4. × 14. × 1in) rectangular loose-bottomed fluted tin, or tranche tin.

Lemon and lime meringue tranche pie from Love To Cook by Mary Berry (Laura Edwards/PA)

Method:

1. 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.

2. Preheat the oven to 200°C/180°C fan/Gas 6 and place a baking tray in the oven to get very hot.

3. 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.

4. 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.

5. 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.

6. 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.

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.

Love To Cook by Mary Berry (Laura Edwards/PA)
(Laura Edwards/PA)

Love To Cook by Mary Berry is published by BBC Books, priced £26. Photography by Laura Edwards. Available now.

Share

More from Food and Drink

  • Recipe: Cocktail or Mocktail

    ‘Tis the season to be Jolly! So why not indulge in a cocktail for some festive frivolity? Here is a cocktail and mocktail recipe so everybody can enjoy a special treat this Christmas

  • Party Pieces

    Entertaining can be stressful but there are plenty of ways to make it easy on yourself with some prior preparation as Adele Trathan explains

  • Recipe: Chocolate, Banana & Pecan Cookies

    These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests.

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Recipe: Local Lemon and Thyme Sea Bass

    This delicious recipe, courtesy of JBs Cowes, makes the perfect summer dish served with new potatoes.

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

  • Recipe: Prune and Orange Hot Cross Buns

    As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

  • Elvis Pancakes: With Bacon, Bananas & Peanut Butter

    Named after the King of Rock, Elvis Presley – as they contain his favourite ingredients of bacon, bananas and peanut butter – these pancakes are packed with protein and nutrients. They’re also very easy to make.

  • Five Pancake Toppings You Need To Try For Pancake Day

    Elevate your pancake game with these five irresistible toppings that will add a burst of flavour and excitement to your pancake day...

Get Social

© Beacon Magazine Isle of Wight and Aiir 2024 | 8-10 Dodnor Park, Newport, Isle of Wight, PO30 5XE