Lime Custard Meringue Pies

MAKES 10 PIES AT 570 GRAMS EACH

Ingredients

PIE BASE

• 1.2kg sweet pastry

• 1kg Barker’s Professional Custard Flavoured Patisserie Crème

• 2kg Barker’s Professional Lime Fruit Curd OR Barker’s Professional Passionfruit Fruit Curd

• 1.5kg meringue

MERINGUE TOPPING

• 75g Actiwhite

• 500g water

• 1kg sugar

• 50g cornflour

• 5g vanilla essence

Method

1. Pre-line tinfoil tins with the sweet pastry, rolled and docked.

2. Mix together Barker’s Professional Custard Flavoured Patisserie Crème and Barker’s Professional Lime Fruit Curd (OR Barker’s Professional Passionfruit Fruit Curd). Deposit 300 grams into each pie tin.

3. Bake pies at 180°C in a rotary oven or 190°C in a conventional oven for approximately 22 minutes or until the pastry starts to brown slightly. Leave to cool.

4. Soak the Actiwhite and water together for 10 minutes. Add the sugar and vanilla essence and whisk to full volume on high speed for 10 minutes.

5. Add the cornflour and mix in on first speed and then mix a further 30 seconds on high speed.

6. Pipe 150 grams of the meringue topping on top of each pie and flash bake in the oven at 220°C. This should not take very long. Remove just as meringue starts to brown.

This Recipe Uses