Baked Citrus Pie with Topping

0
Average: 0 (0 votes)
(0 votes)
Baked Citrus Pie with Topping
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
196
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie196 kcal(9 %)
Protein2.25 g(2 %)
Fat6.62 g(6 %)
Carbohydrates32.71 g(22 %)
Sugar added5.58 g(22 %)
Roughage0.17 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.62 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate14.3 μg(5 %)
Pantothenic acid0.01 mg(0 %)
Biotin0.39 μg(1 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C2.5 mg(3 %)
Potassium9.62 mg(0 %)
Calcium2.18 mg(0 %)
Magnesium0.62 mg(0 %)
Iron0.47 mg(3 %)
Iodine3.06 μg(2 %)
Zinc0 mg(0 %)
Saturated fatty acids2.09 g
Cholesterol22.5 mg

Ingredients

for
1
For the pie
8 ounces ready-made Shortcrust
9 tablespoons Lemon curd
1 lemon (finely grated zest and juice)
For the meringue topping
2 egg whites
1 pinch salt
0.333 cup caster sugar
How healthy are the main ingredients?
lemonsalt

Preparation steps

1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 20 cm|8" flan tin.
2.
Roll out the pastry on a floured surface and line the tin. Prick the base with a fork, then place a circle of non-stick baking paper over the base of the pastry and cover with ceramic baking beans (or uncooked rice).
3.
Bake 'blind' for 18-20 minutes until lightly golden. Remove from the oven and remove the baking beans or rice and the baking paper.
4.
Reduce the oven temperature 150°C (130° fan) 300°F gas 2.
5.
For the filling: mix together the lemon curd, lemon zest and 1-2 tablespoons lemon juice. Spoon the filling into the pastry case in the tin and spread evenly.
6.
For the meringue topping: whisk the egg whites until stiff peaks form. Whisk in 1 tablespoon of sugar, then add the remaining sugar, 1 tablespoon at a time, whisking constantly.
7.
Spread the meringue topping over the filling, pulling it up into peaks with a knife and bake for 45-50 minutes, until the meringue is light golden and crisp on the outside, but soft underneath. Serve warm or cold.