This was a last minute creation with the leftover lime curd and egg whites from my Mojito Cake. The lime curd was criminally moreish to waste and after smothering it liberally on warm toasted sourdough for breakfast I still had a healthy jar of this nectar to use up. With the leftover egg whites from the recipe and an orphaned sheet of buttery puff pastry mingling in the fridge, I thought I’d put a tweak on this usual culprit recipe that always seems to remind me of Nigel Slater’s ‘Toast’. Pre-bake your puff pastry case, fill it with lime curd, whisk you egg whites and smother on top and….(naturally…in the voice of Sue Perkins) BAKE!
Makes 1 pie
- ½ quantity of lime curd (see here)
- 3 egg whites
- 170g caster sugar
- 1 sheet puff pastry
- Preheat the oven to 200°C. Line a greased tart tin with the sheet of puff pastry and press the pastry into the mould. Prick all over with a fork and line with greaseproof paper. Now fill with baking beans.
- Bake blind for 20 minutes then remove the beans and cook for a further 5 until lightly golden and the base is cooked.
- Whisk the egg whites in a large, very clean bowl until soft peaks form. Add the caster sugar, spoon by spoon, whisking in between until stiff, glossy and velvety peaks form.
- Fill the tart shell with the lime curd and spoon over the meringue. Spread out evening and then use a fork to create some height and textured peaks to the meringue which will crisp up on cooking.
- Bake at 180°C for about 15-20 minutes until set and browned.