Get your Bake On: Lime & Coconut Meringue Pie

“I must avoid the horror of a Soggy Bottom!”

Baking.

I love it.

I’m not necessarily very good at it, nor would I class myself as anything other than a home baker. I bake for my unfortunate friends and family and then hide in the corner of the room because I don’t want to see people’s reactions when they eat it. Normally, friends and family are very forgiving and tell me that my latest concoction, ‘isn’t too bad’ or ‘perfectly edible’. What higher praise can you get?! But, that aside, I do genuinely enjoy it and I feel a sense of accomplishment when I don’t completely botch something up.

Watching the Great British Bake off has got me inspired once more and last weekend I made this little Meringue Pie up, in homage to GBBO’s Botanical week, for us to have after a family walk. It got eaten, and I don’t think anyone was poorly afterwards so a success all round I would say 😉

In all seriousness, Lime and Coconut are a dream combo in my book.

The meringue (on Mary Berry’s orders) was baked and I was really quite pleased with my pastry because that is normally my baking nemesis.

So, here is the recipe for you all to try!

Even if you’re not a baker, give it a go. You’ll probably end up surprising yourself!


Print Recipe
Lime & Coconut Meringue Pie
A delicious Meringue Pie made using Lime Marmalade and Bounty Coconut Spread! A totally tropical spin on a traditional classic...and perfect served with a Malibu on the rocks.
Lime and coconut meringue pie
Course Desserts
Prep Time 1.5 hours
Cook Time 30 minutes
Servings
people
Ingredients
For the Sweet Shortcrust Pastry
For the Meringue
Other Ingredients
Course Desserts
Prep Time 1.5 hours
Cook Time 30 minutes
Servings
people
Ingredients
For the Sweet Shortcrust Pastry
For the Meringue
Other Ingredients
Lime and coconut meringue pie
Instructions
For the Pasrty
  1. 1. Add the Plain Flour, Egg yolk, Icing Sugar and Cubed butter to a food processor. 2. Mix the ingredients and pulse it until it begins to bind. If it doesn't bind well after 5 minutes, add 1 tbsp of cold water. 3. Tip the pastry dough out onto a lightly floured work-surface and lightly flour a rolling pin. 4. Roll out until it is 3mm thick. 5. Lightly grease and line a fluted flan tin and then gently transfer your rolled pastry into the tin. (If it breaks, like mine did, don't panic and use leftover bits of dough to press into the gaps. This pastry is quite rich and is pretty forgiving if you need to do some patchwork!) 6. Trim the edge of the pastry so it is neat. 7. Prick the base of the pastry and set it in the oven for at least 1 hour to rest. 8. When you're ready to bake, add some tin foil onto the top of your pastry (shiny side down) add some baking beans or rice, place the flan tin on top of a warmed baking tray and blind bake at 200'c (fan) for 15 minutes. 9. Remove the baking beans and foil after 15 minutes and bake for another 6 minutes until it begins to look a light golden brown. 10. Now remove from the oven, leave to cool and turn the oven down to 180'c (fan).
For the filling
  1. 1. Once the pastry base is cool, add the contents of the Bounty Spread Jar to the bottom of the pie. 2. Spread it around so you have 1 even layer. 3. Mix the Lime Marmalade up in a bowl for a couple of minutes so it isn't a solid lump and you can easily spread it. 4. Add this onto the top of your Bounty Spread layer. 5. Now it is time to make your Meringue...
For the Meringue
  1. 1. Place your Egg whites into a large, clean and dry mixing bowl. 2. Mix on high speed until they form soft peaks. 3. Once at this stage, add the sugar 1 tablespoon at a time and whisk well in-between each addition. 4. Add the cornflour and mix until stiff peaks form (you can even try the old trick of holding it above your head - if it doesn't fall out and plop onto it, then it's ready!) 5. Spoon gently onto the top of your Meringue pie and make little peaks with the meringue as you shape it on the top. 6. Place the meringue in the oven and bake for 18-20 minutes until golden brown on top. 7. Once finished, leave to cool in the tin for at least 30 minutes and then remove and leave to cool for at least 1.5 hours before serving. 8. Serve with some cool double cream and a glass of Malibu on the rocks!
Recipe Notes

 If you make this recipe, please share it with me over on my Facebook or Instagram pages!

Lime and coconut meringue pie

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