After taking a little break after last week’s Bake Off I decided to pull up my socks and get back into it again this week. The three challenges for Botanical week were a twist on the traditional lemon meringue pie, fougasse bread and floral decorated cake. After seeing Jane’s lime and coconut meringue pie I was sold, two of my favourite flavours and I have always loved lemon meringue pie. Off I went and googled lime and coconut and I was in luck as Jane’s recipe popped up fairly quickly, it was also in the Irish Mail on Sunday’s weekend supplement, it was meant to be 🙂
I began by beating 100g of unsalted butter, I added in one egg yolk and sifted in 50g of icing sugar and mixed until well combined. The recipe calls for 1tsp of coconut flavouring, I couldn’t find any in Tesco so I added in 1tsp of coconut milk instead. I sifted in 165g of plain flour and mixed it together with a wooden spoon, I added another drop or two of coconut milk and a little flour as I was a little generous with the coconut milk. It eventually came together and I wrapped it in clingfilm and popped it into the freezer for 10 minutes.
I preheated the oven to 180C (conventional), buttered a 20cm flat tin with butter and rolled out the pastry on a lightly floured surface. I placed the pastry over the tin with the rolling pin and smoothed the cracks and gaps with the extra pastry. I had a good bit of pastry leftover so I decided to make a few mini pies too, they were so cute. I put all of the cases into the freezer for another 10 minutes. After ten minutes I lined the cases with grease-proof paper and filled them with baking beans. Into the oven they went for 15 minutes and they browned nicely.
I took the baking beans and lining off, using the lining to lift the beans out as they’re pretty hot. Then I brushed all of the pastry cases with a beaten egg and placed them back into the oven for a further 5 minutes. The largest pastry case took about 8 minutes to brown and firm up. I turned the oven down to 140C.
While the pastry cases were cooling I made a start on the filling, I zested and juiced 5 limes and 1 lemon into a large bowl and added 5 large eggs, 2 large egg yolks and 150g of caster sugar. I whisked this with an electric whisk until the sugar was fully incorporated. I measured out the cream only to realise that it was whipping cream instead of double!!! After a quick run down to the local shop I poured in 150ml of double cream into the mixture and whisked until combined. I then poured it into a saucepan and heated it up slowly until it had thickened, making sure to continuously stir the mixture, I used a mini whisk. You can also do this over a bain marie.
I spooned the mixture into a jug and filled the pies halfway up, then I placed them on the oven shelf and poured the rest of the mixture in. After the suggested 10 minutes the mini pies were set but the bigger one wasn’t, after another 8-10 minutes the bigger pie was set. I left them to the side and I made the meringue topping. I increased the oven back to 180C.
I went with the usual meringue mixture instead of Jane’s, I whisked up the three leftover egg whites from the recipe until they held their shape, upside down test. I added in 150g of caster sugar a little at a time until it was lovely and glossy. I mixed in about 40g of dessicated coconut too.
I spooned about a tablespoon of the meringue mix onto the mini pies and twisted it about, then I dolloped the rest of the mixture into the bigger pie and had loads of fun twisting it about to create little peaks. I baked the pies in the oven for about 12 minutes until the topping was crispy and nicely browned all over.
I was really happy with the result, there was a lovely balance between the acidity of the lime filling and the sweetness of the coconut meringue topping. I would love to try it again with coconut flavouring as the coconut milk didn’t really add much flavour unfortunately but it was a lovely shortcrust pastry. The highlight of cutting into the pie was the discovery of not a soggy bottom in sight, Mary Berry would be delighted 🙂
No soggy bottoms here 🙂