PIES and TARTS,Lemon and granadilla meringue
Serves: 12-16Preparation time: 45 minutes ,Baking time: about 35 minutes ,Oven temperature: 180°C
• 10ml castor sugar
• 190ml (175g) cold butter, cubed
• 1 large egg yolk
Filling
• 160ml granadilla pulp
• 10ml cornflour
• 80ml fresh lemon juice
• 2ml lemon rind, grated
• 1 x 397g can condensed milk
• 3 large egg yolks
Meringue
• 6 large egg whites
• 2ml cream oftartar
• 5ml vanilla essence
• 180ml (155g) sugar
1 Pastry Sift the flour and 2ml salt into a large mixing bowl. Add the castor sugar. Rub in the butter with your lingerti ps or use a food processor to mix until the mixture resembles coarse breadcrumbs. Add the egg yolk and mix in with a blunt knife. Add 10ml cold water, a couple ofdrops at a time, until the mixture comes together to
form a ball.
Knead lightly until smooth, then cover and chill for 30 minutes or until you are ready to use it. Roll out on a lightly floured surface and line a 23cm |oose—bottomed tart tin. Bake blind, then set aside to cool.
2 Filling lvlixa little of the granadilla pulp into the cornflour, then add to the remaining granadilla pulp. Heat in a small saucepan until thickened. Remove from the heat and cool completely.
3 Beat the lemon juice, rind, condensed milk and egg yolks together until smooth. Stir in the granadilla mixture.
4 Spoon thenlling mixture into the baked pastry shell, then prepare the meringue.
5 Meringue Beat the egg whites until soft peaks form. Beat in the cream oftartar, vanilla essence and a pinch of salt. Continue beating, adding the sugar 15ml at a time. Beat for about eight minutes or until the meringue is smooth and shiny.
Pipe or spoon small mounds onto the filled tart, making sure that the meringue seals the filling. Bake in a preheated oven for 20 to 25 minutes or until golden. Leave to cool completely before removing from the tin.
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