Lemon and lime meringue tranche pie

‘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 loosebottomed 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 x 36 x 2.5cm (4 x 14 x 1in) rectangular loose-bottomed fluted tin, or tranche tin.

Method: 1.

To make the pastry, measure the flour, butter and sugar into a food processor. Whizz until the mixture resembles fine breadcrumbs. Add the egg and whizz 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 of 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 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 dessert-spoons.

6. Bake in the oven for 35 to 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:

This recipe was inspired by food chats with my very lovely agent… In lockdown, phone chats about lunch were imperative

N Can be made up to eight hours ahead and reheated gently to serve.

N Not for freezing. N Do not serve the pie hot, as the filling may be a bit soft and will spill out of the pastry case.