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Lime meringue pie

Lime meringue pie


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A sour and tangy twist on the traditional lemon meringue pie! Perfect for sharing at street parties or serving up on the coronation weekend.

Lime curd 

Ingredients 

Method 

250g Leonce Blanc lime fruit puree

65g caster sugar 

12g Sosa gelcrem hot 

1 large egg yolk

25g salted butter 

In thermomix add lime puree, sugar, Gelcrem hot and egg yolk and cook to 85c. 

Cool to 35c. 

Add butter and blend again. 

Place in piping bag and cool until ready to use (tip - any left over can be frozen). 

Lime meringue 

Ingredients 

Method 

125g lime puree

150g caster sugar 

11g Sosa albumina

50g Sosa dextrose 

Mix together the lime puree and albuwhip.

Whisk on medium speed on kitchen aid.

Once mixture has whipped to start resembling a meringue slowly start adding the combined sugars in stages. 

Whisk for a further 5 minutes once all sugars are added. 

Place meringue in a piping bag with a star nozzle ready to finish pies. 

Pastry case and garnish

Ingredients 

Pidy trendy 7cm round sweet pastry case 

Green-coloured chocolate dip (Chocolatree green cocoa butter and Belcolade white chocolate 30% buttons)

Crystallized lime zest 

Dobla hollow chocolate lime 

Assembly 

Method

Temper the green chocolate and dip the pastry cases.

Pipe the lime curd into the base of the pastry cases.

Pipe meringue on top. 

Garnish with decorations. 

Serve and enjoy.

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