“The Nice British Baking Present” choose Paul Hollywood’s mom used to make a terrific lemon meringue pie, however the skilled baker needed so as to add his personal twist to the recipe for his newest cookbook.
In his new e book, “Bake: My Finest Ever Recipes for the Classicsthe silver-haired pastry chef picks his favourite and greatest recipes for traditional desserts, breads and baked items and tries to make them even higher, tweaking right here and there. He went as far as to rewrite his personal mom’s lemon meringue pie recipe, Apparently the lone recipe “she may really do very properly,” by making it a lime meringue pie.
Hollywood shared the recipe for that lime meringue pie, which within the e book he writes has “extra of a kick” than lemon. “The textures are unimaginable,” he provides. “A crispy base, a good looking tartness from the creamy filling and the sunshine billowing cloud of candy meringue on prime.”
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Paul Hollywood’sLime Meringue Pie
From: “Bake: My Finest Ever Recipes for the Classics” by Paul Hollywood
Serves 6 to eight
- 1⅔ cups (200g) all-purpose flour, plus further to mud
- 7 tbsp (100g) chilly butter, diced
- 1 massive egg, overwhelmed
- About 2 tbsp chilly water
- 1 egg yolk, overwhelmed with 1 tsp milk, to seal the pie crust
- 1⅔ cups (400g) water
- Finely grated zest and juice of 4 limes
- cup (45g) cornstarch, combined to a slurry with 3 tbsp chilly water
- cup (150g) superfine sugar
- 3 massive egg yolks
- 3 tbsp (50g) unsalted butter, in items
- 3 massive egg whites
- cup (150g) superfine sugar
To make the pastry, put the flour into a big bowl and add the butter. Utilizing your fingers, rub the butter into the flour till it resembles high quality breadcrumbs. Combine within the overwhelmed egg, utilizing a dinner knife, then combine within the water 1 tablespoon at a time till the combination begins to return collectively and kind a ball. Prove onto a calmly floured work floor and knead briefly till clean. Wrap in parchment paper or plastic wrap and chill for a minimum of half-hour earlier than baking.
On a calmly floured floor, roll out the pastry thinly and use to line a calmly greased 9-inch (23cm) tart pan with detachable base, 1½ inches (4cm) deep. Prick the bottom with a fork and chill for 20 minutes.
Warmth your oven to 400°F. Put the tart pan on a baking sheet. Line the pie crust with parchment paper, add a layer of baking beans and bake ‘blind’ for quarter-hour. Take away the paper and beans and return the pie crust to the oven for five minutes to dry the bottom. Now brush the within of the pie crust with the egg yolk combine and return to the oven for two minutes to seal the bottom. Take away the pie crust and decrease the oven temperature to 325°F.
For the filling, in a saucepan over a medium warmth, deliver the water to a boil with the lime zest and juice added. Stir within the cornstarch slurry and prepare dinner, stirring, for 1–2 minutes till thickened. Add the sugar and stir till dissolved. Take away from the warmth and let cool barely, then beat within the egg yolks. Return the pan to a low warmth and prepare dinner for two–3 minutes. Add the butter and stir till melted. Pour the filling into the pie crust and depart to chill fully.
For the meringue, in a big, clear bowl, whisk the egg whites till stiff peaks kind. Gradual whisk within the sugar, a spoonful at a time, till it’s all included and you’ve got a stiff, shiny meringue.
Spoon the meringue over the lime filling, spreading it out to present a great seal with the sting of the pie crust. Swirl the floor decoratively with an offset spatula knife. Bake for 40 minutes till the meringue is crisp and golden. Fastidiously take away the pie from the pan and depart to chill barely earlier than serving.