It takes some time around 1 - 1 1/2 hours, as you need to wait for everything to cool completely before you put the components together.
Clementine Meringue Pie
Serves - 8
Propoints - 7
250g shortcrust pastry, I used ready-made
Flour, for dusting
80g caster sugar
2 eggs, separated
Pre-heat the oven to gas mark 5/ 190 Celsius. Roll out the pastry on a lightly floured surface and use to line a 20cm loose-bottom flan tin. Line with a little baking parchment and baking beans ( I just used brown rice) and bake for 10 minutes. Remove the paper and beans and cook for a further 10 minutes.
Finely grate zest from the clementines and squeeze the juice. Place in a pan with the butter and 30g of the caster sugar, and heat gently for about 5 minutes until the butter and sugar dissolves.
Whisk together the cornflour and 3 tablespoons of cold water in a small bowl until you have a smooth thin paste. Beat in the separated egg yolks, then whisk into the hot clementine mixture. Cook over a low heat, stirring continuously for about 5 minutes, until the mixture thickens and becomes glossy. Remove from the heat. Allow to cool. Use this to fill the cooked pastry case.
In a clean grease-free bowl, whisk the separated egg whites until think and they hold their shape. Add the remaining caster sugar, a spoonful at a time, whisking well after each addition until you have a thick glossy meringue that stands in stiff peaks.
Pile meringue on top of the filled tart and place in the oven for 5 minutes, so the meringue is just golden. Allow the pie to cool before slicing and serving.
I'm trying to improve my food photography. What do you think of the final two pictures? I need to get some food props and put in some new windows - I need more light!!!