LIME MERINGUE PIE:

INGREDIANTS :

PLAIN SWEET BISCUITS : 250GM

UNSALTED BUTTER MELTED : 100GM

CORNFLOUR : 75GM

CASTER SUGAR : 330GM

LIME JUICE : 125 ML

WATER : 310ML

UNSALTED BUTTER EXTRA : 60GM

EGGS SEPARATED : 4 NO.

FINELY GRATED LIME RIND : 2 TEASPOON

METHOD :

*GREASE 24 CM –ROUND LOOSE –BASED FLAN PAN.

*BLEND BISCUITS UNTIL MIXTURE RESEMBLES FINE BREADCRUMBS,AFTER ADD BUTTER .USING HAND PRESS BISCUIT MIXTURE EVENLY OVER BASE AND 2CM UP THE SIDE OF PREPARED TIN;PLACE ON OVEN TRAY ;REFRIGERATE WHILE PREPARING FILLING.

*COMBINE CORNFLOUR AND ½ CUP OF THE SUGAR IN MEDIUM SAUCE PAN ;GRADUALLY STIR IN JUICE AND WATER UNTIL SMOOTH.COOK,STIRRING,OVER HIGH HEAT UNTIL MIXTURE BOILS AND THICKENES.REDUCE HEAT ;SIMMER ,STIRRING,1 MINUTE REMOVE FROM HEAT AND AFTER ADD BUTTER ,THEN YOLKS AND RIND.CONTINUE UNTIL BUTTER MELTS.COOL 10 MINUTES.

*SPREAD FILLINGS OVER BISCUIT BASE AND REFRIGERATE 2 HOURS.

*AFTER MAKE MERINGUE WITH REMAINING EGGWHITE AND SUGAR ,THEN APPLY ON TOP OF PIE AND BURN TO GET BROWN COLOUR.