Pineapple meringue pie
- 1 level tsp icing sugar
- 200g plain flour, plus extra for rolling out
- 125 cold unsalted butter, plus 25g for the filling
- 3 large free range eggs, separated, plus 1 extra yolk
- 450g fresh pineapple, weighed without skin and core
- 1/2 unwaxed lemon
- 2 tbsp lemon juice
- 25g cornflour
- 200g caster sugar
Pre-heat the oven to 200C/180C Fan/Gas 6. Stir the icing sugar and a pinch of salt into the flour. Cut 125g cold butter into cubes and run into the flour mixture. Add 1 egg yolk and 1 tbsp cold water and mix with a round-bladed knife to make a stiff dough -- you may need a little more water. Roll out on a floured surface and use to line a 22cm flan tin. Chill for 20 mins.
Prick the base with a fork. Line the pastry case with foil and weigh it down with rice or something similar. Bake for 10 minutes. Remove the foil and rice and cook the case for another 5 minutes to lightly brown the pastry.
Reduce the oven to 160C/140C Fan / Gas 3. Whizz the pineapple in a processor or with a hand-held blender to make a rough purée. Put 3 tbsp of this in a bowl and the rest in a pan. Add the lemon zest to the pan.
Mix the purée in the bowl with the lemon juice, cornflour and 25g of the caster sugar until smooth. Add this mixture to the pan and heat, stirring all the time, until the mixture comes to the boil and thickens slightly. Tip into a bowl and leave for 10 minutes to cool slightly.
Stir in 25g butter and 3 egg yolks. Tip into the flan case and bake for 15 minutes.
Whisk the egg whites in a large clean bowl until they form stiff peaks. Add the rest of the caster sugar, a heaped tablespoon at a time, whisking until stiff after each addition.
Put the meringue on top of the pineapple mixture, making sure it covers it completely. Bake for 20-25 minutes. Leave to cool for at least 15 minutes or serve at room temperature. Best served the same day.