Isn’t the weather here in England lovely? Well nah I hate the heat BUT I am loving all the sunshine – so here’s some sunshine for your plate! This is a tropical twist on lemon meringue pie; crisp pastry filled with mango curd and topped with chewy meringue. I put lime juice in the curd for that beautiful tang to contrast with the sweetness of the meringue. So whether you’re having a big old BBQ or an al fresco dinner party be sure to put these on the menu!
Mango & Lime Meringue Pies
for the pastry
- 150g plain flour, sifted
- 75g butter, chilled and cubed
- 30g icing sugar, sifted
- finely grated zest of 2 limes
- 1 medium egg yolk beaten with 1 teaspoon cold water
for the curd filling
- 20g cornflour
- 150g caster sugar
- 250g mango puree
- juice of 2 limes
- 50 g unsalted butter, cubed
- 3 medium eggs yolks, beaten
for the meringue topping
- 3 medium egg whites
- 150g caster sugar
Make the pastry: in a medium bowl, rub the butter into the flour until it resembles fine breadcrumbs (you can also do this in a food processor) then stir in the sugar and lime zest. Use a palette knife to cut in the beaten egg then press together to form a ball (or pulse in the food processor until the dough comes together). Flatten the pastry into a disc, wrap in cling film, and refrigerate for about 30 minutes, until firm but not hard. While the pastry chills make the curd filling.
Make the curd: combine the sugar and cornflour in a medium saucepan then add the mango puree, lime juice and butter. Stir over a medium heat until the butter melts and the mixture thickens. Place the egg yolks in a medium bowl and mix in half of the mango mixture then return to the pan and stir over a medium heat for two minutes. Transfer the curd to a heatproof bowl, cover the surface with cling film (to prevent a skin forming) and set to one side while finishing the pastry cases.
Make the pastry cases: grease six 10cm round loose-bottomed fluted tart tins then roll the pastry between a sheet of non-stick baking paper and the cling film to 2mm thick. Line the tins with the pastry, pressing carefully into the grooves and pricking the bases with a fork. Re-roll the trimmings if necessary. Place the tins on a baking tray and place in the freezer for about 10 minutes. Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4.
Bake the pastry cases blind (line each with non-stick baking paper and an even layer of baking beans) in the oven for 15 minutes before removing the beans and paper then bake for a further 5 minutes, until golden brown and cooked through. Allow the pastry cases to cool completely before removing from the tins as they will be less fragile.
Make the meringue: place the egg whites in a large bowl and whisk to soft peaks using a hand-held electric mixer (or do this a freestanding mixer). Gradually whisk in the sugar until all has been added and the egg whites form stiff peaks. Spoon the meringue into a large piping bag fitted with a large star nozzle.
Assemble the tarts: divide the curd between the pastry cases and level the surfaces. Pipe the meringue on top of the curd and use a cooks’ blowtorch to brown the surface of the meringue. Decorate the tarts with strips of lime zest and serve.