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Meringue pies on a hessian cloth, lime and figs to the side.
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5 from 1 vote

Cherry Lime Meringue Pie

These cherry lime meringue pies are made from delicious cherry lime curd baked in a pastry shell and topped with handmade meringue
Course Baking
Cuisine British
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Calories 326kcal

Ingredients

For the pastry:

  • 1 quantity pastry I used the leftover pastry from the bakewell tart I made last week which I had frozen. The quantities in that recipe makes enough pastry for a large bakewell tart and two small meringue pies made in this recipe (or one large meringue pie).

For the curd:

For the meringue:

Instructions

  • Defrost the pastry, if frozen, or make and chill if making it from scratch.
  • Make the curd. Place the black cherries and lime juice in a small pan and heat gently for a few minutes until the juices come out of the cherries. Set aside to cool. Strain the liquid into a small bowl.
    400 g tinned black cherries, juice of 3 limes
  • Once cool, add the 2 beaten eggs, sugar and butter to the lime and cherry juice in a microwaveable bowl. Microwave on high, covered, for 1 minute then stir well.
    2 medium free-range eggs, 100 g caster sugar (superfine sugar), 60 g butter
  • Microwave for 1 minute on medium, uncovered, five or six more times, until thickened, stirring vigorously after each minute.
    Once thickened enough to coat a spoon, allow it to cool.
  • Line your tins with the pastry, add baking paper on top and fill them with baking beans and bake blind for 15 minutes at 180 degrees (fan).
  • Remove the baking paper and beans and bake for 2-3 minutes more, then remove from the oven and cool.
  • Pour the curd into the cooled pastry shells and chill for 30 minute in the fridge.
  • Prepare the meringue. Beat the egg whites in a stand mixer until they reach the firm peak stage, then add the caster sugar slowly spoon by spoon, mixing between each addition, until the meringue is glossy and firm.
    6 tbsp egg whites, 150 g caster sugar (superfine sugar)
  • Remove the pastry shells filled with curd from the fridge and spoon the meringue on top, starting around the edges so the meringue attaches to the pastry. Make small peaks and swirls on top using a spoon.
  • Bake for approx 25 minutes at 180 degrees, until the top is crisp and the centre of the meringue is still soft and marshmallow-like.
  • Allow to cool and stand for a couple of hours before eating, to ensure it is firm.

Nutrition

Calories: 326kcal | Carbohydrates: 56g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 148mg | Fiber: 1g | Sugar: 36g | Vitamin A: 888IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 2mg