I recently went to the Grampians Grape Escape with a very dear friend of mine where we bought the most delicious miniature lemon meringue pies made by Lush Desserts. The stall is there every year. Every year they are just as delicious. Well, my friend didn’t get to eat all the pies she was expecting. I’ve known her for half my life and love her immensely. It has been wonderful spending the last fortnight with her and her family. I have always loved her mother. I’ve spent Christmases with them, and wrapped advent calendars with them. I helped rebuild their house after it was destroyed by a bush fire. I do feel very familial with them. I love them. My friend now has the most wonderful little daughter who is not yet three and is a superb mother.
I’m headed back to the big smoked tomorrow and it will be hard for me to get back once I return to Canberra. Before I go, I wanted to make something special for two of my favourite mothers in the whole wide world. We had some passionfruit, and a friend of ours gave me some home grown limes. So I decided to make a special dessert. This is what I came up with. I hope you like it as much as we did. Are you doing something lovely for Mothers’ Day?
Makes a pie big enough to serve 8-10 people
|150||grams||chilled butter, cut into cubes|
|2-3||tablespoons||ice cold water|
|5||limes, juice and zest|
|4||free range egg yolks|
Make the pastry case. Rub the butter and flour together with your fingertips till it looks like sand and there are no chucnks of butter left. Gradually add two tablespoons of the water, mixing as you go. You want the dough to gather together in a ball. If it is too dry to do this, gradually add the remaining tablespoon of water. Bring the dough together in a ball. Cover and refrigerate for about 30 minutes.
Remove the dough from the fridge and roll it to about four millimetres thick. Transfer the dough to your pie tray and push it into all the corners. Trim the edges of the dough and refrigerate.
Preheat the oven to 180oC. Line the pastry case with baking paper and fill with baking weights or beans. Bake the case for 30 minutes (or until the edges begin to colour. Remove the baking weights and paper from the pastry and return it to the oven for another 15 minutes, or until cooekd through, golden and crisp. Set aside to cool
Make the filling. Combine the caster sugar and corn flour in a saucepan. Measure the lime juice and add enough water to make up a cup of liquid. Mix the water, juice, sugar and corn flour till well combined. Then add the passionfruit pulp.
Place on a medium heat and bring to the boil, stirring well, till thick. Whisk in the egg yolks and butter till well combined and return to the heat for a minute, stirring constantly. Set aside to cool completely.
Make the topping. Beat the egg whites till stiff peaks form. You want to be able to flip the bowl over without the egg whites falling out. Continue beating while you gradually add the caster sugar. When all the sugar is dissolved, and the meringue is thick and glossy, mix in the vanilla.
Assemble and cook the pie. Preheat the oven to 190oC. Tip the filling into the pastry case and spread it evenly. Dollop over the meringue mixture and spread it out to completely cover the filling. Then use your spoon or spatula to make spikes in the meringue. Bake for ten minutes in a preheated oven or until the tops of the meringue spikes are golden.
Allow to cool completely before serving. You may like to serve slices of this pie with pouring cream, but I don’t think it’s necessary.