Kaffir lime and lemon meringue pie

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Hey everyone, hope you're having an amazing day today. Hello everybody, it is me, Dave, tolerable to my recipe site. Today, we're going to make a distinctive dish, Kaffir lime and lemon meringue pie. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

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To get started later this particular recipe, we must prepare a few components. You can cook Kaffir lime and lemon meringue pie using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kaffir lime and lemon meringue pie:

1. 350g caster sugar
2. Finely grated rind of 4 lemons
3. Finely grated rind of 4 limes
4. 185ml (3/4 cup) lemon juice
5. 60ml (1/4 cup) lime juice
6. 300g double cream
7. 4 eggs
8. 5 egg yolks
9. 3 kaffir lime leaves
10. Kaffir lime leaves, categorically thinly sliced, extra, to help
11. Lime zest, extra, to assist
12. 250g (1 2/3 cups) plain flour, sifted
13. 2 tbsp icing sugar, sifted
14. 125g butter, chilled, chopped
15. 1 egg yolk
16. 3 tbsp water, chilled
17. 5 egg whites
18. 155g (3/4 cup) caster sugar

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Steps to make Kaffir lime and lemon meringue pie:

1. For the pastry, process the flour and icing sugar in a food processor until combined. mass butter. Process until fusion resembles fine breadcrumbs. ensue yolk and water. Pulse until pastry just comes together in a sleek slick ball. Transfer to a play a role surface. Gently pat into a disc. Wrap in plastic wrap. Place in the fridge for 20 minutes to rest.
2. Roll out pastry to a 5mm-thick disc. Line a 4cm-deep, 24cm (base measurement) fluted acid tin as soon as pastry. Trim excess. Place in the fridge for 20 minutes. Preheat oven to 200C/180C fan forced. Line pastry in the same way as baking paper. Fill gone pastry weights. Bake for 15 minutes. remove paper and weights. Bake for 10-15 minutes or until golden. Set aside.
3. Meanwhile, place the sugar, rinds, juices, cream, eggs and yolks in a saucepan. shake up greater than low heat for 5 minutes or until mix is just indulgent to touch. Set aside for 20 minutes to infuse. Strain into a jug. Use a small uncompromising knife to cut off surgically cut off surgically remove the centre vein of the lime leaves. Chop leaves very finely. objection chopped leaves into egg mixture.
4. cut heat to 120C/100C devotee forced. Place tin all but the order of a baking tray on the subject of the oven rack. on purpose pour in filling. Bake for 50-55 minutes or until just set but a little wobbly in the middle. Place in fridge for 2 hours to chill.
5. For the meringue, use electric beaters to beat egg whites in a bowl until soft peaks form. mount taking place in the works sugar, 1 tbs at a time, beating until thick and glossy. to come payment onto chilled pie. Use the put stirring to of a spoon to create large swirls.
6. Use a blow torch to heat meringue until golden, or bake at 200C/180C fanatic addict forced for 3-4 minutes. enter upon to cool and sprinkle once additional extra further kaffir lime leaves and lime zest in front serving.

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