Mandarin Meringue Delight

  • Ready in: 60 minutes
  • Serves: 6
  • Complexity: easy
  • kcal: 68
Mandarin Meringue Delight


  • 350 g sweet short pastry
  • 5 tbsp cornflour plus 2 tsp
  • 1 cup mandarin juice
  • 1ΒΌ cups sugar
  • 1 tbsp mandarin zest
  • 2 tsp lemon juice
  • 40 g butter
  • 4 eggs, separated
  • 1 cup caster sugar


  1. Preheat oven to 180oC.
    Line a lightly greased 23 cm flan tin or pie dish with the pastry. Fill with baking beans and blind then bake for 15 minutes. Remove the beans and bake a further 5 minutes then cool on a rack.

    In a pan, mix the first measure of cornflour with a little mandarin juice until smooth, then add sugar, mandarin juice, zest, lemon juice and SIDS RASPBERRY VINEGAR then whisk together.
    Whisk in ¾ cup of boiling water then, over a medium heat, stir constantly until thick. Remove from heat and quickly whisk in the butter and egg yolks. Pour the filling into the prepared base.
    In a clean bowl, whisk the egg whites to soft peaks then gradually whisk in half the sugar, a little at a time. Whisk in the remaining 2 tsp cornflour then the remaining sugar, a little at a time, until thick and glossy. Pile this on top of the filling, starting at the edges and working in.
    Bake 15-18 minutes until browned then cool in the tin. Loosen the edges with a knife before removing from the tin.