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Preheat
Preheat oven to 200°C (400°F) or 180°C for fan-forced. To make the pastry, empty pastry sachet into a bowl. Add water and mix with a flat-bladed knife until crumbly then knead with hands until well combined. Roll the pastry out between two sheets of baking paper to 25cm round. Line the base and sides of a 20cm pie plate with the pastry and refrigerate for 15 minutes.
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Fill and bake
To a measuring jug, add fresh lime juice and grated lime rind, then add sufficient water to make up to 310mL (1¼ cups). Empty the filling sachet into a bowl. Add lime-water mix and egg yolk. Stir with a fork until well combined. Pour into raw pastry shell. Place pie plate onto a baking tray and bake for 30-40 minutes or until set.
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Beat
Combine the water and egg white in a bowl. Using an electric mixer beat on high speed until soft peaks form. Add meringue sachet contents, 1 teaspoon at a time, beating constantly. Continue beating for 4 minutes until meringue is thick.
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Top and bake
Spread the meringue over the warm lemon-lime filling. Bake for a further 10-15 minutes until the meringue is firm and a light golden colour. Serve warm or cold.
Tip: To create peaks in the meringue, use the back of a spoon to pull the meringue upwards.
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