Festive Clementine Meringue Pies
Equipment
- Tart tins
- Piping bag
- Stand mixer
- Sugar thermometer
Ingredients
For the Pastry:
- 175 g plain flour
- 1 tbsp golden icing sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100 g cold butter chopped
- 1 egg yolk
For the Clementine Curd:
- 2 tbsp cornflour
- Zest and juice of 8 clementines about 125ml juice
- Juice of 3 oranges
- Juice of ½ lemon
- 100 g golden caster sugar
- 90 g butter cut into small pieces
- 4 egg yolks
For the Meringue:
- 200 g caster sugar
- 4 egg whites
Instructions
Step 1 – Make the Pastry:
- In a food processor, pulse together the flour, icing sugar, spices, and salt until combined.
- Add the chopped butter and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and 1-2 tbsp cold water, pulse until the mixture forms a ball.
- Wrap the pastry in cling film and chill for 30 minutes.
Step 2 – Clementine Curd:
- Mix cornflour with a splash of clementine juice to form a slurry.
- In a saucepan, combine the cornflour mixture, remaining clementine juice, orange juice, clementine zest, lemon juice, and sugar.
- Bring to a simmer over medium heat, then remove from heat.
- Whisk in butter and egg yolks.
- Return the mixture to low heat, stirring constantly until thickened.
- Transfer to a bowl and cool to room temperature.
Step 3 – Prepare Pastry:
- Roll out the chilled pastry and line eight individual tart tins.
- Chill for 10 minutes.
- Preheat the oven to 200°C/180°C fan/gas 6.
Step 4 – Blind-Bake Pastry:
- Line the pastry cases with parchment paper and baking beans.
- Blind-bake on a baking tray for 10 minutes until golden brown.
- Remove the beans and bake for another 5-8 minutes until pastry is fully cooked.
- Cool in the tins.
Step 5 – Prepare Meringue:
- In a pan, combine sugar with 50ml water.
- Bring to a boil until it reaches 116°C on a sugar thermometer.
- In a stand mixer, whip egg whites to soft peaks.
- Slowly drizzle in the sugar syrup while whisking continuously.
- Continue whisking until the meringue cools.
- Transfer to a piping bag fitted with a 1cm round nozzle.
Step 6 – Assemble Pies:
- Spoon the cooled clementine curd into a piping bag and pipe an even layer into the base of the pastry cases.
- Pipe meringue over the curd to form peaks.
Step 7 – Cook Meringue:
- Use a blowtorch to briefly cook the meringue or grill for 30 seconds to 1 minute until golden.
- Serve the pies immediately.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these delightful pies with a sweet sparkling wine such as Moscato d’Asti or a demi-sec Champagne. The effervescence and sweetness of the wine will complement the citrusy flavors of the clementine curd and balance the sweetness of the meringue.Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 16 g | Fiber: 2 g | Sugar: 30 g