Use lime instead of lemons and add coconut to the meringue for a real taste of the tropics. I’ve used margarine instead of butter for this recipe to make it lactose free, but you can use butter if you prefer.
9 tbsp cornflour
1 cup water
1 cup fresh lime juice
1 tbsp lime zest
1 cup Caster Sugar
90g butter, coarsely chopped
4 egg yolks
1 packet gluten free gingernut biscuits
2 tbsp margarine melted
4 egg whites
3/4 cup Caster Sugar
1/2 cup coarsely shredded coconut
Grease an oblong 20cm x 15cm glass pie dish
Roughly break up the gingernut biscuits and mix with the melted margarine
Press into the base of the pie dish and refrigerate until the filling is ready
Put the cornflour and in a saucepan and gradually add the lime juice and water
Cook on a moderate heat, stirring constantly until the mixture boils and thickens. If it starts to lump, remove it from the heat and heat vigorously with a whisk, then return to the heat.
Once the filling has boiled, remove from the heat and allow to cool completely
Cover the biscuit base with the lime curd
Preheat the oven to 175C
Beat the egg whites on high until the form stiff peaks, then gradually add the sugar, a tablespoon at a time. Wait until each tablespoon of sugar has dissolved before adding the next one
Once the meringue is ready, gently stir in the shredded coconut
Spread over the top of the lime pie, then bake in the oven for 5 or 10 minutes until the top is a golden brown. Make sure the coconut doesn’t burn.
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