Adapted from BBC Recipe- Lemon Meringue Pie
Warning: It is Incredibly SWEET!
For the sweet shortcrust pastry
- 225g/8oz plain white flour
- pinch salt
- 110g/4oz cold unsalted butter, cubed
- 2 tsp caster sugar
- 1 medium free-range egg yolk
For the Mango curd- (From Meanderings through my cookbook)
- 1 large or 2 small mangoes, peeled, pitted & chopped
- 115g/4ozs sugar
- Juice of 1 lime (extra lime if solids not sieved)
- Pinch of salt (or leave this out and use salted butter)
- 4 large egg yolks (or 2 whole eggs)
- 30g/2ozs unsalted butter, cut into small pieces
For the meringue-
- 6 medium free-range egg whites
- 300g/10½oz caster sugar
- Sift the flour and salt into a mixing bowl.
- Add the butter to the flour and then rub between your fingertips until a fine breadcrumb consistency is achieved.
- Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
- Wrap the dough in cling film and allow to rest in the refrigerator for 30 minutes before using.
- Preheat the oven to 190C/375F/Gas 5 and grease a 22cm/9in fluted loose-bottomed tin. Place the tin onto a baking tray.
- Roll out the pastry until it’s big enough to generously fit the tin, leaving excess pastry falling over the sides of the tin onto the baking tray underneath the tin – don’t trim at this stage.
- Line the pastry with greaseproof paper and fill with baking beans (I had no Baking beans so I used kidney beans). Now trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15-20 minutes or until the pastry is pale golden and dried out – remove the paper and beans for the last five minutes. Lower the oven heat to 150C/300F/Gas 2.
- For the Mango Curd, Remove the large stone from the mango, cut into small pieces and purée, preferably in a food processor.
- Combine with the sugar, lime juice and salt (if using). Add egg yolks or lightly beaten whole eggs. Purée for a little longer to thoroughly combine.
- Push through a sieve into a large metal bowl with a large spatula or wooden spoon, pressing down well to obtain as much puree as possible. Discard the solids that remain in sieve.
- Place the metal bowl over saucepan of simmering water (but do not allow the base of bowl to come into contact with the water). Add the butter and continue to simmer the mixture gently, stirring regularly, until it has thickened enough to coat the back of a wooden spoon. Beat the curd until it is creamy.
- For the meringue, whisk the egg whites in a large bowl with an electric whisk until they form stiff peaks. Whisk in the caster sugar, a spoonful at a time, whisking well and at a high speed between each addition. (If Piping) Transfer the meringue into a piping bag (with a plain nozzle) and pipe the meringue on top of the lemon curd.
- Bake for about 35-45 minutes until the meringue is crisp on the outside and soft and marshmallow-like underneath.
- Serve warm or cold in slices.