Key Lime Meringue Pie
Ingredients (servings for 8):
Prepared pie crust from supermarket can do.
>For the lime curd:
Eggs - 5 eggs + 7 egg yolks
Sugar - 3/4 cup (185g)
Milk - 2/3 cup (160ml)
Pinch of salt
Key lime juice - 1/2 cup (125ml)
Unsalted butter - 12 Tbs. (1/5 sticks/185g) - prepare at room temp and cut into 1-in (2.5cm) pieces
>For the meringue:
Eggs - 4 egg whites
Vanilla extract - 1/2 tsp.
Cream of tartar - 1/4 tsp.
Sugar - 1/3 cup (90g)
Procedures:
>For the lime curd:
1. In the top pan of a double boiler, or in a saucepan, whisk together the eggs, egg yolks, sugar, milk and salt until blended.
2. Whisk in the key lime juice.
3. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-LOW heat.
4. Cook for 1 to 2min, and stir constantly with a wooden utensil, until the mixture is warmed through.
5. Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking for 8 to 10min, with constant stirring and scraping the bottom of the pan, until a finger drawn across the back of the wooden utensil leaves a path.
6. Immediately remove the pan from the heat. Pass the curd through a chinois set over a nonreactive bowl and let cool to room temp.
7. Position a rack in the center of an oven and preheat to 350oF (180oC)
8. Pour the curd into the pie shell, and bake for 30 to 35min, until the curd is set around the edges but is still a little loose in the center.
>For the meringue:
9. While baking, whisk the egg whites, vanilla and cream of tartar on medium speed for 1min in an electric mixer, until soft peaks form.
10. Increase the speed to high, and add the sugar 1 Tbs. at a time and beat until stiff, glossy peaks form. This should take 4+min.
11. Spread the meringue over the hot filling to the edges of the pastry.
12. Bake for 15min, until the top is golden.
13. Transfer the pie to a wire rack and let cool to room temp.
14. Refrigerate for at least 4 hrs before serving!
15. Dip the knife in hot water before cutting slices!!
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Adapted from a recipe from Williams-Sonoma Kitchen, 2003.