Kaffir Lime and Lemon Meringue Pie

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I had a few spare hours up my sleeve so I decided to make something a little more challenging. I had this recipe on my bucket list to try. So here goes.

Firstly the Pastry for the pie base. Put 250 grams of sifted plain flour, 2 tablespoons of icing sugar and 125 grams of chilled butter into a food processor. And combine until they form a breadcrumb consistency. Now add 1 egg yolk and 3 tablespoons of chilled water and pulse until combined.

Tip out the pastry on the bench and bring it together. Pat into disc about 20 cm round and wrap in cling wrap and refrigerate for 20 minutes.

Remove from the fridge and roll out the pastry to about 5mm thick and line a 24 cm pie tin. Trim the excess pastry and return to the fridge for 20 minutes. Remove from the fridge and fill with pastry weights, (I lined mine with baking paper and filled it with rice.) Bake for 15 minutes.

Remove the pastry weights and return to the oven for a further 10-15 minutes until the pastry is golden brown.

While the pastry base is in the oven make the filling. Place the following ingredients in a saucepan:

  • 350g caster sugar
  • Finely grated rind of 4 lemons
  • Finely grated rind of 4 limes
  • 185ml lemon juice
  • 60ml lime juice
  • 300g double cream
  • 4 eggs
  • 5 egg yolks (keep white for meringue)
Whisk over a low heat for 5 minutes until the mixture is just warm. Remove from the heat and set aside for 20 minutes. Strain into a jug. Remove the centre vein from 3 kaffir lime leaves and finely chop the leaves. Stir the leaves into the egg mixture.

Reduce the oven to 120 degrees Celsius. Place the tin on a baking tray on the oven rack. Bake for 50-55 minutes or until set but a little wobbly. Place in the fridge 2 hours to chill.

For the meringue, use electric beaters to beat egg whites in a bowl until soft pecks. Add 155g of caster sugar, 1 tablespoon at time, beat until thick and glossy. Spread over chilled pie. Use the back of a spoon to create large swirls. Place the pie back in the oven at 200 degrees Celsius for approx. 3-6 minutes or until the meringue is golden.

The recipe suggested putting lemon zest and more finely chopped kaffir lime leaves over the top. I just left mine plain because I wanted to show case the shiny meringue.


I am a sucker for lemon meringue pie and this twist was awesome and I will be making it again for sure. 

Happy cooking until next time, Kate.

*** Ingredients
Pastry
  • 250 g plain flour
  • 2 tbs icing sugar
  • 125 butter
  • 1 egg yolk
  • 3 tbs chilled water
Filling
  • 350g caster sugar
  • Finely grated rind of 4 lemons
  • Finely grated rind of 4 limes
  • 185ml lemon juice
  • 60ml lime juice
  • 300g double cream
  • 4 eggs
  • 5 egg yolks (keep white for meringue)
  • 3 kaffir lime leaves
Meringue
  • 5 egg whites
  • 155 g caster sugar

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