Key Lime Pie
300 g shortcrust pastry
Preheat oven to 180°C.
Line a tart tin with shortcrust pastry. Pierce some small fork holes into the bottom layer. Cover with a layer of baking paper, scatter on some baking beans or lentils and blind-bake for 15 mins. Once baked, remove the beans and baking paper and pop back in the oven for 5 mins or until the bottom is cooked through.
To make the lime filling, into a bowl grate the zest of limes. Squeeze in all the juice, tumble in the sugar and whisk thoroughly to combine. Add the eggs, pour in the cream, sprinkle in the cornflour and whisk a final time. Pour the lime filling into the pastry tart and bake for 25 mins.
To make the meringue, into a pan combine the water and sugar and melt down to form a syrup. In a bowl, whisk the egg whites until they form soft peaks. Whisk in the sugar syrup until combined. Spoon into a piping bag and pipe the meringue over the pie. Blow torch the meringue until golden.
Serves 6 - 8