It's Summer

Pimm’s meringue pie

Can your guests guess the mystery ingredient? Serve with Pimm’s as a hint! £1.23 per serving

  • 8
  • 60
  • 50
  • 140
  • veggie
  • gluten free

For the pastry

  • 100g rice flour, plus extra for rolling
  • 100g fine yellow cornmeal
  • Pinch of salt
  • 100g chilled unsalted butter
  • 1 medium egg lightly beaten

For the filling

  • 500g strawberries, hulled and halved
  • 1 orange, finely grated zest and juice only
  • 150ml Pimm’s
  • 100g caster sugar
  • 1 tbsp fresh mint, chopped
  • 5 eggs, separated
  • 3 tbsp cornflour
  • 80g butter, cubed
  • 200g caster sugar

To decorate

  • Mint sprigs
  • Strawberries, hulled and sliced
  • Orange zest
  1. To make the pastry, put the rice flour and cornmeal into a bowl with the salt and whisk together to combine. Use the coarse side of a grater and grate the butter into the flour mixture. This helps the butter stay cold.
  2. Add in the egg and enough water (1-2 tbsp) to bring the mixture together. Turn it out on to a surface dusted with rice flour, pat into a flat disc, wrap in cling film and chill for about 20 minutes.
  3. Heat the oven to 200°C/180°C fan/Gas 6. Roll out the pastry on a lightly floured surface and use to line a 25cm loose-bottomed flan tin. Fill with baking parchment and beans and bake blind for 20 minutes. Remove the beans and parchment and cook for a further 10 minutes until the pastry case is crisp and golden. Remove from the oven and allow to cool.
  4. Meanwhile, to make the filling place the strawberries into a food processor with the orange zest and juice, Pimm’s, sugar and mint. Blend until smooth then warm through in a saucepan.
  5. Separate the eggs, whisk the yolks with the cornflour and 1 tbsp of cold water, then whisk into the hot strawberry mixture and continue cooking, stirring constantly , until the mixture thickens. Stir in the cubed butter and continue stirring until it melts. Spoon into the cooked pastry case and allow to cool, then chill for 2 hours.
  6. Whisk the egg whites until they form soft peaks, then add the sugar a spoonful at a time and continue whisking until thick stiff and glossy.
  7. Pile on top of the filling and bake in the oven for 6 -7 minutes until just pale golden. To serve, decorate the top with mint sprigs, fresh strawberry slices and a scattering of orange zest.

Each serving contains: Energy 2261kJ 540kcal (27%); Fat 24g (34%); Saturates 13.3g (67%); Sugars 43g (48%); Salt 0.3g (5%) of your Reference Intake. Carbohydrates per serving: 66g