Treat the family to a taste of Florida with Lime and coconut pie

A delicious dessert for a warm sunny evening :-

 

Ingredients:
Plain flour, for dusting … 340g pack sweet shortcrust pastry 30g (1oz) unsalted butter, cubed, plus extra for greasing 310g (11oz) caster sugar 30g (1oz) cornflour Grated zest and juice of 3 large limes Grated zest and juice of 1 large lemon 3 large eggs, separated 30g (1oz) desiccated coconut
Method:
1. On a lightly floured board, roll the pastry out to a 30cm (12in) circle. Line a lightly greased, 23cm (9in) dark metal, fluted flan tin, 2.5cm (1in) deep with the pastry. Trim away any excess pastry, then chill while you make the lime and coconut filling and meringue. 2. For the filling, place 140g (5oz) caster sugar, the butter, cornflour, and lemon and lime zest and juice in a saucepan. Mix in 175ml (7fl oz) water, then bring to the boil and cook for 1 minute, whisking all the time. Remove from the heat, allow to cool for 5 minutes, then whisk in the egg yolks and stir in the coconut. Set aside. 3. Preheat the oven to CircoTherm® Intensive 160C (170-180 Conventional Heat, Gas mark 4-5), with the Universal Tray on shelf 1. For the meringue, whisk the egg whites in a bowl into fairly stiff peaks, then gradually whisk in the remaining 170g (6oz) caster sugar until stiff and glossy. 4. Spoon the filling into the chilled pastry case and smooth over. Spoon the meringue over the filling, making soft peaks. 5. Place the pie on the preheated tray and cook for 45 minutes until the meringue is golden. Remove from the oven, place on a cooling rack and leave in the tin for 1 hour before removing.
(Whilst the contents of this recipe have been developed for use in conjunction with a Neff oven, it is possible to achieve successful results when using different oven brands. Simply follow the recipes and refer to your appliance user manual, as some manufacturers may suggest using higher temperature settings)