Pear and lime meringue pie

Step by step recipe:

  1. 30 min.Pear and lime meringue pie : Photo of step #1
    Make lime crème pâtissière (confectioner's custard) as for 300 g Confectioner's custard (Crème pâtissière, or French pastry cream), but with these special proportions: 30 g caster sugar and 30 g cornflour, and infuse milk with finely chopped zest of 1 lime before boiling.

    Then, when cream is cooked, beat into it juice of 1 lime, and if desired 3 drops food colouring (green).

    Leave to cool covered to prevent skin forming, or whip during cooling from time to time.

    Set aside your lime crème pâtissière.
  2. 40 min.Pear and lime meringue pie : Photo of step #2
    Bake blind the sweetcrust pastry.

    Set aside.
  3. 20 min.Pear and lime meringue pie : Photo of step #3
    Peel 5 Pears, cut in four, discard core and sprinkle with juice of 1 lemon .
  4. 3 min.Pear and lime meringue pie : Photo of step #4
    Melt 30 g Clarified butter in a frying pan, then tip in pear quarters (and lemon juice).
  5. 20 min.Pear and lime meringue pie : Photo of step #5
    On high heat, cook until they begin to brown.

    Note: Clarified butter is preferable, to avoid the little black bits visible in this photograph, due to overheating ordinary butter.

    Set pears aside.
  6. 20 min.Pear and lime meringue pie : Photo of step #6
    Prepare 200 g Italian Meringue.
  7. 2 min.Pear and lime meringue pie : Photo of step #7
    Lighten the cream by folding 2 large spoonfuls of meringue into cold lime crème pâtissière,.
  8. 5 min.Pear and lime meringue pie : Photo of step #8
    Continue gently, by tilting the pan, until you have a light cream.
  9. 3 min.Pear and lime meringue pie : Photo of step #9
    Put a layer of this cream in the cooked pastry case.
  10. 5 min.Pear and lime meringue pie : Photo of step #10
    Arrange pears quarters on cream.
  11. 5 min.Pear and lime meringue pie : Photo of step #11
    Spread the rest of Italian meringue on top of the tart.

    You can use a forcing bag as in the photograph, or a spatula and then draw patterns with a fork on the surface.
  12. Pear and lime meringue pie : Photo of step #12
    For best results, meringue should cover the whole surface of the tart.
  13. 3 min.Pear and lime meringue pie : Photo of step #13
    To finish, brown the meringue gently with a blow lamp, or by putting under the grill for just a few seconds.
  14. Pear and lime meringue pie : Photo of step #14
    It's ready, refrigerate until serving.

Remarks:

If you want to simplify the recipe, use French meringue (with caster sugar, not cooked) instead of Italian.

Source:

Home made, this recipe is warmly dedicated to Christel.

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