Lemon and lime meringue pies recipe

These mini lemon and lime meringue pies give the classic lemon meringue pie a citrusy twist. This recipe is quick and easy to make, leaving you with light, fluffy meringue tops sweet, zesty lemon and gorgeous lime curd in just 50 minutes.

Ingredients

350g (12oz) sweet shortcrust pastry

125g (4oz) golden caster sugar

Finely grated zest of 3 limes

Finely grated zest of 2 lemons

4tbsp lime juice

4tbsp lemon juice

Green liquid food colouring (optional)

142ml pot double cream

4tbsp thickening granules

3 medium egg yolks

FOR THE MERINGUE:

3 medium egg whites

175g (6oz) golden caster sugar

6 x 10cm (4in) individual tartlet tins, greased and floured

Method

1. 1 Set the oven to 190°C or Gas Mark 5. Put a baking sheet in the oven to heat up. Roll out the pastry fairly thinly, cut into 6 and line the tartlet tins. Press the pastry into the fluted sides and trim the top edges. Prick the bases with a fork. Chill them for 15 mins.
   
   

   2 Put the sugar, lime and lemon zest and juice and a drop of green colouring, if using, into a large jug. Stir in the cream and thickening granules. Microwave on Medium for 3 mins, until thickened and smooth. Stir in the egg yolks.
   
   

   3 Line the pastry cases with greaseproof paper and baking beans. Bake blind on the hot sheet for 8 mins. Remove paper and beans and cook for 2 more mins.
   
   

   4 Reduce the oven temperature to 180°C or Gas Mark 4. Pour the lemon and lime mixture into the pastry cases.
   
   

   5 Meanwhile, whisk the egg whites to stiff-peak stage. Gradually whisk in the sugar, 1tbsp at a time, until it’s all used and the meringue is smooth and glossy.

   6 Pipe or spoon the meringue on top of the pies and cook for 15 mins, until the meringue is just firm.