LEMON LIME WATER RECIPES

Steps:

• To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray.
• Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2.
• To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.
• Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons.
• Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side.

Steps:

• To make the pastry, place the flour, butter and sugar in a food processor. Blend together until the mixture resembles fine breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll out thinly. Carefully line a 12x36x2.5cm/4½x14x1in rectangular loose-bottomed fluted tin or tranche tin with the pastry and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6 and preheat a baking tray.
• Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150C/130C Fan/Gas 2.
• To make the filling, place the cornflour and 200ml/7fl oz water in a saucepan and whisk to combine. Add the zest and juice of the lemon and lime and place over a medium heat. Continue to whisk until the mixture has boiled and thickened. Remove from the heat, add the caster sugar and egg yolks and whisk again. Pour into the pastry case and place in the fridge to chill.
• Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1cm/½in nozzle and pipe even blobs over the surface of the chilled filling in a neat pattern. If you don't have a piping bag, you can use two dessertspoons.
• Bake for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with the cream on the side.