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recipes
citrus meringue pie
serves 6-8
1 quantity of rich flan pastry
see page 11
1 lemon
2 oranges
2 limes
65g (2
1
⁄
oz) cornflour
2
50g (2oz) caster sugar
3 egg yolks
1 Roll out pastry on a lightly floured work surface and use to line a 23cm (9inch) fluted flan tin.
Prick the base with a fork and chill for 30 minutes. Preheat oven to 190°C/375°F/Gas 5.
2 Line the pastry case with greaseproof paper and baking beans and bake blind for 15
minutes. Remove the paper and beans and bake for a further 5 minutes. Meanwhile grate
the rind from the lemon and 1 orange and set aside. Halve the citrus fruits and squeeze the
juice and make up to 450ml (
3 Mix the cornflour to a smooth paste with 120ml (4fl oz) cold water.
4 Place the citrus juice mixture in a saucepan with the lemon and orange rind and sugar and
bring to the boil. Remove the pan from the heat and allow to cool slightly. Beat in the
cornflour mixture, return to the heat and heat gently, stirring constantly, until thickened. Beat
in the egg yolks and pour into the pastry case.
5 To make the meringue, place the egg whites in the bowl and using the whisk on speed 6,
whisk the egg whites until stiff but not dry. Gradually whisk in the caster sugar until very stiff.
6 Spoon the meringue over the citrus filling. Bake for 5-10 minutes or until golden. Serve
warm or cold.
pavlova
serves 6-8
4 egg whites
225g (8oz) caster sugar
5ml (1tsp) cornflour
5ml (1tsp) white wine vinegar
2.5ml (
1
⁄
tsp) vanilla essence
2
1 Preheat the oven to 130°C/250°F/Gas
and draw a 23cm (9inch) round circle.
2 Place the egg whites in the bowl. Using the whisk at speed 6, whisk the egg whites, until
stiff. Gradually add the sugar, a few spoonfuls at a time, whisking well after each addition
until stiff and glossy.
3 Mix the corn flour, vinegar and vanilla essence together and fold in using a metal spoon.
Spoon the meringue onto the prepared baking sheet to fill the circle, making a large shallow
well in the centre.
4 Bake for 1
⁄
hours or until dry but still a little soft in the centre. Switch off the oven and leave
1
2
the meringue to cool in the oven for a least 3 hours. Transfer to wire rack to cool.
5 Using the Whisk on speed 6, whip the cream until it forms soft peaks. Fill the centre of the
meringue with whipped cream and pile the fruits on top.
For the meringue:
3 egg whites
150g (5oz) caster sugar
grated lime zest, to decorate
3
⁄
pint) with cold water.
4
300ml (
1
⁄
pint) double cream
2
450g (1lb) fresh soft fruits
eg strawberries, raspberries or
peaches, plums and pineapple sliced
1
⁄
. Line a baking sheet with baking parchment paper
2
12
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