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MAILING LIST

Prep Time:

15 Minutes

Cooking Time:

35 Minutes

Serves: 6-8

1.

Make the pie filling: put the grated lime rind and juice

in a heavy-based saucepan with the caster sugar and

eggs. Place over very low heat and stir well.

INGREDIENTS

1 x 23cm / 9-inche baked pastry case

For the filling:

grated rind and juice of 3 limes

175g / 6oz caster sugar

3 eggs, beaten

250g / 8oz butter

For the meringue:

3 egg whites

75g / 3 oz caster sugar

2.

Cut the butter unto small dice and add to the lime

mixture in the pan, one cube at a time. Continue

stirring all the time over low heat, until all the butter

has been incorporated and the mixture is hot.

3.

Pour the lime mixture into the prepared pastry case and place

in the centre of a preheated oven at 90 degrees C /

375 degrees F Gas Mark 5 for about 10 minutes, or until the

filling is just set. Remove from the oven and cool.

4.

Make the meringue topping: beat the egg whites until they

stand in stiff peaks. Gradually beat in the caster sugar, a

little at a time. Pile the meringue on top of the lime filling and

bake in a preheated oven at 190 degrees C / 375 degrees F /

Gas Mark 5 fir 12-15 minutes, until the meringue is delicately

browned. Serve hot or cold.