Kalamansi Chiffo Pie

Ingredients :

• 4 Shortcrust pastry flan

Filling :

• 180g Sugar
• 50g Boiling water
• 25g Galatine powder
• 200g Kalamansi juice
• 6 U.S. egg yolks
• 6 U.S. egg Whites

Topping :

• 375g Sugar
• 250g U.S. egg whites

Method :

1. (1) Roll pastry to the square try bake until golden brown.
2. (2) Whip egg yolk with 60g sugar until creamy. Add the
   kalamansi juice & hot galatine water. Whip egg white
   with 120g sugar until peak. Mix with egg yolk mixture
   until smooth. Pour the mixture into the pastry cases
   with the sponges underneath. Keep in the fridge until
   mixing set.
3. (3) Meanwhile whip the egg white & 375g sugar become
   to meringues, spread the mixture on top of pie and
   scorch the meringues with blow torch.