Mini Lime Meringue Pies | Bake Off Bake Along

Today is the day! It’s the Bake Off final! Not sure how I feel about the final three, because I’m really not sure who will win... I’m thinking it has to be Kim-Joy, unless for some reason she really flops tonight. But I just can’t see that happening!

I’ve been so looking forward to patisserie week, it might just be my favourite week in Bake Off. Closely followed now by Spice week. Because, yum, cinnamon.

Patisserie week just has all the delicious and wonderful things. The showstopper challenge was a piece of work and so much pressure for them to make that many. I was so, so sad to Briony go as she’s been a favourite of mine since the start. I thought for sure she would’ve been in the final as well.

For patisserie week, I took on the showstopper challenge... but not to the extent they did... because I didn’t make 100 items for a window... I made 12 instead. Which was a lot more acceptable and meant less waste too.

The idea for these mini lime meringue pies popped into my head just as I was falling to sleep one night, and I knew that that was exactly what I want to make. I love anything citrus and love how these turned out.

Initially, I had wanted to pipe the meringue on top to look all fancy, but that didn’t happen and instead they have little dollops which I spiked out. The meringue was then baked on top of the pies in the oven to get all crispy.

The lime filling is a traditional creme patisserie cream, which I really feel like I've made gallons of since Bake Off Bake Along began Flavoured with lime zest (then sieved) and also the juice of 5 limes, and then piped inside the shortcrust pastry cases. 

I would definitely make these little pies again, although next time I want to get my hands on a blowtorch. 

Mini Lime Meringue Pies

Adapted from Tesco food

Makes: 12 muffin sized pies

Ingredients:

500g pack of ready made shortcrust pastry

50g cornflour

175g caster sugar

5 lime - zest and lime juice 

275ml whole milk

80g unsalted butter

3 large egg yolks

1 large egg

3 large egg whites

150g caster sugar

1 tsp corn flour

Directions: 

1. Preheat the oven to gas mark 6/200C. Flour a work surface and roll out the pastry until it is a quarter of an inch thick. Don't worry if you roll it out too thin, as it will puff up. 
2. Using a 9-10cm round cutter, stamp out circles and press gently into the muffin tin. Prick the base of each and chill for 10 mins. Place squares of greaseproof paper on top of each pie and then top with baking beans or rice and place in the oven to bake for 10 minutes until lightly browned. Remove from the oven and remove the greaseproof sheets of beans/rice and then return to the oven for a further 3-5 minutes. Remove from the oven to cool slightly. 
3. To make the lime creme patisserie, combine the cornflour, sugar, lime zest and juice and whisk in a saucepan until smooth and sugar has dissolved. Then add the milk and bring to the boil slowly, whisking constantly and allowing for the mixture to thicken. It may be a bit lumpy, but it will become smooth. Then remove from the heat and whisk in the butter, then the yolks and egg. Once smooth, set aside. 
4. To make the meringue, whisk the egg whites in a clean bowl, until stiff peaks form. Gradually add the sugar in a few additions. Make sure stiff peaks have formed before adding the cornflour in. The mixture should be shiny and thick. 
5. Add the creme patisserie to a piping bag, and then pipe into the cases, filling up to a desired level. Spoon the meringue on top and with the back of a spoon, you can "spike" the tops. 
6. Bake in the oven fro 10-15 minutes, until browned and then allow to cool in the tins slightly before removing to cool fully.