Lime Custard Meringue Pies

Serves 10 people

20-30mins Prep

35-45mins Cook

Mini pies with a zesty lime Barker’s Professional Custard Flavoured Patisserie Crème and a fluffy meringue top. They’re a delightful twist on a classic.

By Barker's Professional

Cabinet Food

Ingredients

Pie Base

1 1/5 kg sweet pastry
1 kg Barker’s Professional Custard Flavoured Patisserie Crème
2 kg Barker’s Professional Lime Fruit Curd
1 1/2 kg Meringues

Meringue Base

75 g Actiwhite
500 g Water
1 kg Sugar
50 g Cornflour
4 g Vanilla essence

Method

Pre-line tinfoil tins with the sweet pastry, rolled and docked.
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.
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.
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.
Add the cornflour and mix in on first speed and then mix a further 30 seconds on high speed.
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.