Average Rating  ? No. of Servings   24 Approximate Cost   $44.19 Comments: Little & Friday, book 2, pg 104   Ingredients: 7.00   egg   3.00 c   caster sugar   220.00 ml   cream   8.00   lime (ea)   100.00 ml   water   6.00   Egg Whites

Directions: Filling - In a large bowl combine eggs, half the sugar and cream and stir with a whisk until sugar has dissolved. Don't beat the mixture as you don't want it to become aerated. Add juice and zest from all the limes, stir for two minutes. Cover and refrigerate overnight. To make tart cases - Preheat oven to 180°C. Place a strip of paper in each tin. - Roll pastry to 3mm thick. Cut out circles to fit, re-roll gently. Place in tins - Rest in fridge/freezer for 30mins - Bake blind for 15 mins. Cool and remove rice. Reduce oven to 150°C. - Bake for a further 10 mins. Cool. Fill - Preheat oven to 100°C. Stir lime mixture to combine. Strain through a fine sieve into a jug, skim off any foam. Fill cases with filling, bake for 30mins until set - they should wobble slightly still. Cool before removing from tin. Meringue - Combine water and sugar in saucepan over med heat. Using a wet pastry brush remove sugar crystals from side of the pan. Bring to the boil, then reduce heat and cook with out stirring until mixture reaches 114°C on a candy thermometer. - Meanwhile, whisk egg whites until soft peaks form. - Continue cooking sugar syrup until 116°C (soft ball when dropped in a cold glass of water) - Remove from heat and place in water for a few seconds to prevent further cooking. - Slowly drizzle into the egg whites, be care not to do this too quickly otherwise the egg whites will collapse. Beat on high for a further 7-10mins.

Sweet Pastry ( Required ) : 5.50 c   flour   2.00 c   icing sugar   0.50 tsp   salt   500.00 g   butter   2.00   egg   2.00 tsp   lemon juice   1.00 tsp   lemon rind   2.00 tsp   Vanilla essence

Directions: - In a food processor, combine flour, icing sugar and salt and pulse in 2 second bursts to aerate and combine. - Add butter and pulse until mixture resembles breadcrumbs. - Add egg, lemon juice, zest and vanilla - pulse 10 times. The mixture should look dry and crumbly. - Turn out onto a clean work surface and gather mixture together with your hands. Gently shape mixture into a ball. - Wrap in cling film and refrigerate for 2 hours before using. NB: This pastry keeps well in the fridge for up to 2 weeks. Or press into pans and freeze - don't thaw before baking.