Margarita Meringue Pie

Name: Margarita Meringue Pie
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 10 - 12 serving(s)
Ingredients: 250 g plain flour; 50 g icing sugar; 125 g unsalted butter, cubed; Finely grated zest 1 lime; 1 large egg; 1 tbsp. milk; Finely grated zest 3 limes; 100 mL lime juice; 50 mL Tequila; 25 mL Cointreau; 150 g caster sugar; 2 1/2 tbsp. cornflour; 2 large egg yolks; 1 whole large egg; 50 g unsalted butter; 4 large egg whites; 200 g caster sugar; 1/2 tbsp. cornflour; 1/2 tsp. flaked sea salt

We've taken a classic meringue pie and added all the gorgeous flavours of a margarita, yep sprinkled with salt, too!

By Ailsa BurtPublished: 07 March 2019

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Yields:

10 - 12 serving(s)

Prep Time:

45 mins

Cook Time:

50 mins

Total Time:

1 hr 35 mins

Cal/Serv:

379

Ingredients

For the pastry

250 g plain flour
50 g icing sugar
125 g unsalted butter, cubed
Finely grated zest 1 lime
1 large egg
1 Tbsp. milk

For the filling

Finely grated zest 3 limes
100 ml lime juice
50 ml Tequila
25 ml Cointreau
150 g caster sugar
2 1/2 Tbsp. cornflour
2 large egg yolks
1 whole large egg
50 g unsalted butter

For the meringue

4 large egg whites
200 g caster sugar
1/2 Tbsp. cornflour
1/2 tsp. flaked sea salt

Directions

1. Step 1Add the plain flour, icing sugar, butter and lime zest to a food processor and blitz until it resembles fine breadcrumbs. In a small bowl, whisk together the egg and milk with a pinch of salt. Pour in the egg mixture and pulse till completely combined. Tip out on a very lightly floured surface and bring together into a disc. Wrap in cling film and chill in the fridge for 30mins-1hr.
2. Step 2Preheat oven to 180°C (160°C fan) mark 4. To make the pastry case, roll out the pastry until it is just over 30cm in diameter and the thickness of a pound coin. Line a 25cm deep fluted tart tin with the pastry. Trim any overhang. Return to the fridge for 30min-1hour.
3. Step 3Remove and cover with baking paper, making sure the paper goes over the edge and fill with baking beans. Bake for 15-20mins until the edges are golden. Remove paper and baking beans and cook for a further 10mins until the base feels sandy to touch. Leave to cool completely.
4. Step 4In a small saucepan add the lime zest, lime juice, tequila, Cointreau and sugar. Stir together the cornflour with 2tbsp of water until it becomes a thin paste. Whisk into the lime mixture. Put over a gentle heat until the sugar has melted and it is starting to thicken. Keep whisking, and stir in the eggs then the butter. Cook for a further 5min.
5. Step 5Pour into the pastry shell. Leave to cool completely in the fridge, preferably overnight.
6. Step 6When the filling is completely cool, preheat oven to 180°C (160°C fan) mark 4. Whisk the egg whites in a clean bowl to stiff peaks. Add the sugar slowly, a tablespoon at a time and whisk until smooth and shiny. Whisk in the cornflour. Spoon on top of the pie and smooth over. Sprinkle over the flaked salt and bake for 15mins.
7. Step 7Cut into slices and serve.