- 50 min + chilling
- 30 min
- 1 lime
- ¾ cup (160ml) water
- ¾ cup (165g) caster sugar
- 250g digestive or granita biscuits
- 125g butter, melted
- ½ cup (125ml) water
- ½ cup (125ml/180g) Queen Glucose Syrup
- 1 ⅓ cup (295g) caster sugar
- 6 large egg whites
- 1 tsp Queen Natural Vanilla Extract
Method - Candied Limes
Using a serrated knife, carefully cut lime into very thin slices. Place into a shallow heatproof container.
Combine water and sugar in a small saucepan over a medium heat and bring to the boil. Cook until sugar has dissolved and mixture has reduced slightly. Pour over lime slices and allow to cool completely.
Preheat oven to 100°C (fan forced). Transfer lime slices to a tray lined with baking paper and bake for 20 minutes. Turn lime slices over and bake for a further 15 minutes. Allow to cool on tray.
Method - Crust
Preheat oven to 140°C (fan forced). Grease a 23cm tart tin or pie dish.
In a food processor, process biscuits into fine crumbs. Add melted butter, process to combine. Firmly press mixture into the base and side of dish. Refrigerate for 10 minutes.
Method - Filling
Whisk egg yolks, condensed milk, lime zest, juice, Vanilla Bean Paste and a small drop of Green Food Colour Gel until smooth.
Pour into prepared crust and bake for 25-30 minutes. Allow to cool completely before refrigerating for 2 hours.
Method - Meringue
In a small saucepan, combine water, Glucose Syrup and sugar. Set over a medium-high heat, without stirring, until syrup reaches softball stage (112°C).
While syrup is cooking, place egg whites in the bowl of a stand mixer. Whisk on low until soft peaks form and the syrup has reached softball stage. Pour the hot syrup down the inside of the bowl in a slow, steady stream. Increase the speed to high and whisk to firm peaks and bowl is cool to the touch. Add Vanilla Extract and briefly mix to incorporate.
Pile and swirl meringue on top of chilled pie and brown meringue using a blow torch.
If you do not own a blow torch, preheat your oven grill to 240°C and place on middle shelf for 30 seconds to 1 minute, keeping a close eye on it while it browns.
Syrup used to candy limes can be used as a delicious cake drizzle.
If you do not have a thermometer, simply drop a small amount of the hot sugar syrup into a glass of cold water. If it forms a soft pliable ball, it is ready.
Candied limes will keep up to 1 month in an airtight container.
Pie crust can be kept refrigerated for up to 2 days until ready to fill and bake.