Mary Berry served up a delicious lemon and lime meringue tranche pie with sweet shortcrust pastry on Love To Cook.
The ingredients for the sweet shortcrust pastry are: 150 g plain flour, 90 g butter cubed, 2 tbsp icing sugar and 1 egg.
For the filling: 30 g cornflour, zest and juice of 1 large lemon finely grated, zest and juice of 1 large lime finely grated, 50 g caster sugar and 3 egg yolks.
For the meringue topping: 3 egg whites and 175 g caster sugar.
See recipes by Mary in her book titled: Love to Cook: 120 joyful recipes from my new BBC series available from Amazon now.
Related Posts
Mary Berry chocolate truffle pots with Irish cream recipe
Mary Berry’s Easter lemon pavlova recipe on Bake Off Easter Masterclass
Mary Berry crab courgetti spaghetti with dell and lemon recipe on Love To Cook
Mary Berry crunchy and chewy ginger biscuits with crystallised ginger and golden syrup recipe on Love To Cook
Mary Berry’s Easter biscuits recipe on Bake Off Easter Masterclass
Mary Berry salmon and dill burger with fennel and a lemon caper mayonnaise recipe on Love To Cook
Mary Berry chicken stir fry with hoisin sauce, cashew nuts, honey and lemon recipe on Love To Cook
Mary Berry sausage spinach filo swirl with spinach and leeks recipe on Love To Cook
Mary Berry thyme bavette steak with new potatoes, tomatoes and spinach recipe on Love To Cook
Mary Berry’s apple frangipane tart recipe on Mary Berry’s Easter Feast