Paul Hollywood’s lime meringue pie recipe places a twist on a vintage
“The Nice British Baking Display” pass judgement on Paul Hollywood’s mom used to make an excellent lemon meringue pie, however the skilled baker sought after so as to add his personal twist to the recipe for his newest cookbook.
In his new ebook, “Bake: My Absolute best Ever Recipes for the Classics,” the silver-haired pastry chef selections his favourite and perfect recipes for traditional cakes, breads and baked items and tries to cause them to even higher, tweaking right here and there. He went as far as to rewrite his personal mom’s lemon meringue pie recipe, it sounds as if the lone recipe “she may if truth be told do really well,” by way of making it a lime meringue pie.
Hollywood shared the recipe for that lime meringue pie, which within the ebook he writes has “extra of a kick” than lemon. “The textures are implausible,” he provides. “A crispy base, a phenomenal tartness from the creamy filling and the sunshine billowing cloud of candy meringue on most sensible.”
Paul Hollywood talks: About the wonderful thing about bread, short of ‘Nice British Baking Display’ to remaining ‘eternally’
Paul Hollywood’sLime Meringue Pie
From: “Bake: My Absolute best Ever Recipes for the Classics” by way of Paul Hollywood
Serves 6 to eight
- 1⅔ cups (200g) all-purpose flour, plus further to mud
- 7 tbsp (100g) chilly butter, diced
- 1 massive egg, overwhelmed
- About 2 tbsp chilly water
- 1 egg yolk, overwhelmed with 1 tsp milk, to seal the pie crust
- 1⅔ cups (400g) water
- Finely grated zest and juice of four limes
- ½ cup (45g) cornstarch, combined to a slurry with 3 tbsp chilly water
- ¾ cup (150g) superfine sugar
- 3 massive egg yolks
- 3 tbsp (50g) unsalted butter, in items
- 3 massive egg whites
- ¾ cup (150g) superfine sugar
To make the pastry, put the flour into a big bowl and upload the butter. The usage of your palms, rub the butter into the flour till it resembles fantastic breadcrumbs. Combine within the overwhelmed egg, the usage of a dinner knife, then combine within the water 1 tablespoon at a time till the mix begins to return in combination and shape a ball. End up onto a frivolously floured paintings floor and knead in brief till clean. Wrap in parchment paper or plastic wrap and kick back for a minimum of half-hour ahead of baking.
On a frivolously floured floor, roll out the pastry thinly and use to line a frivolously greased 9-inch (23cm) tart pan with detachable base, 1½ inches (4cm) deep. Prick the bottom with a fork and kick back for 20 mins.
Warmth your oven to 400°F. Put the tart pan on a baking sheet. Line the pie crust with parchment paper, upload a layer of baking beans and bake ‘blind’ for quarter-hour. Take away the paper and beans and go back the pie crust to the oven for five mins to dry the bottom. Now brush the interior of the pie crust with the egg yolk combine and go back to the oven for two mins to seal the bottom. Take away the pie crust and decrease the oven temperature to 325°F.
For the filling, in a saucepan over a medium warmth, carry the water to a boil with the lime zest and juice added. Stir within the cornstarch slurry and prepare dinner, stirring, for 1–2 mins till thickened. Upload the sugar and stir till dissolved. Take away from the warmth and let cool rather, then beat within the egg yolks. Go back the pan to a low warmth and prepare dinner for two–3 mins. Upload the butter and stir till melted. Pour the filling into the pie crust and go away to chill totally.
For the meringue, in a big, blank bowl, whisk the egg whites till stiff peaks shape. Progressively whisk within the sugar, a spoonful at a time, till it’s all integrated and you have got a stiff, shiny meringue.
Spoon the meringue over the lime filling, spreading it out to offer a excellent seal with the threshold of the pie crust. Swirl the skin decoratively with an offset spatula knife. Bake for 40 mins till the meringue is crisp and golden. Moderately take away the pie from the pan and go away to chill rather ahead of serving.