I find that dessert is somewhat of an afterthought on Christmas day as all the time and energy has been spent roasting the bird! This fun, zesty Clementine meringue pie recipe is a step away from the traditional and they are a dainty, light finish to Christmas dinner.
– 100ml Clementine juice
– 75ml lemon juice
– 120g caster sugar
– 1 leaf gelatine
– 150g unsalted butter
– 3 medium eggs
– 110g caster sugar
– 50ml water
– 2 medium egg whites
– 125g butter
– 125g caster sugar
– 1 medium egg
– Pinch salt
– 1 tsp ground cardamom
– 250g plain flour
1. Carefully cut the top of the clementines and scoop out the sweet flesh.
2. Squeeze off the juice and add 100ml of Clementine juice with the lemon juice, sugar and eggs and whisk in a bowl.
3. Place this bowl over a pot of gently simmering water and whisk until it is thick.
Remove from the heat and add the pre-soaked gelatine, whisk to incorporate. (Note you can omit the gelatine but the curd with be a softer consistency)
4. Finally blitz in the butter and place the mix in a container and chill.
5. For the meringue, place the sugar and water in a pan and slowly bring to the boil until it reaches 110C.
6. At this point start to whisk the egg whites with an electric mixer until stiff peaks are reached.
7. When the sugar reaches 120C remove from the heat and carefully start to drizzle into the egg whites, whisking on full speed keeping the sugar stream away from the beaters to avoid splashing on your hands.
8. Mix for five minutes until mix is tepid, thick and glossy. Set aside.
9. For the cardamon biscuits, cream the butter and sugar together until pale in colour. Add the egg and combine.
10. Finally, add the flour, salt and cardamom. Do not over mix at this stage.
11. Turn the mix out onto a floured surface, gently knead to form a ball.
12. Wrap in cling and chill for a minimum of 30 minutes.
13. When rested, return to the floured surface and roll out to about 1/4 inch in thickness.
14. Cut into desired shapes, egg-wash and bake in a preheated oven @ 165C for 10 minutes or until golden brown.
15. Spoon the chilled Clementine curd back into the empty fruit shell. Place the Italian meringue into a piping bag and pip on top. If you have a blow torch use to brown the meringue or you can place under a hot grill for a few seconds. This stage is optional.
16. Serve with the cardamom biscuit which can be used as your spoon!
Shane Smith hails from Co Cavan and has been cooking his way around Ireland and further afield for the past 16 years, starting his training in Co. Donegal in Tourism College Killybegs and then extending his studies to Galway Mayo Institute of Technology graduating with a degree in Culinary Arts, specialising in Pastry.
Shane has been very fortunate to have worked in and ran the pastry sections in some of Ireland’s leading 5* hotels and restaurants. Shane can be spotted all over the country carrying out his fun, interactive demonstrations with some of Ireland’s leading chefs. In September 2015, Shane was honoured to be awarded the title of “Best Bakery Manager in Ireland” in conjunction with Shelflife magazine and most recently has landed a cookery slot on Sunday AM where he can been seen regularly bringing his natural flare and love for all things sweet from the TV3 studios into the nation’s homes. chefshanesmith.ie