HOMEMADE LIME MERINGUE PIE RECIPEFollowing is a wonderful lime meringue pie recipe. The look of the this pie is scrumptious, its texture silky and its lime-ginger flavor is big, bright and sassy. While I'm happy to have a lemon meringue pie any time of the year, I save this lime meringue pie recipe to make for summer.Excellent on a hot, sweltering day. This recipe is from Dorie Greenspan's cookbook "Baking - From My House to Yours." To purchase this cookbook, just click on the link to the right. More homemade pie recipes at the end of the page. 
HOMEMADE LIME MERINGUE PIE FILLING 1 cup white sugar grated zest of 3 limes 4 eggs, at room temperature 1/4 cup fresh lime juice (from 6 limes) 1" chunk of fresh ginger, peeled and finely grated 2 tsp cornstarch 2-1/2 sticks (10oz) unsalted butter, at room temperature cut into pieces 9" graham cracker crust full baked and cooled MERINGUE 4 large egg whites, at room temperature 1/2 cup white sugar Have an instant read thermometer, a strainer and a blender at hand. Bring a few inches of water to a simmer in a saucepan. Put the sugar and zest into a heatproof bowl and rub the sugar and zest between your fingers for a few minutes until the sugar is moist and fragrant. Whisk in the eggs, then whisk in the juice, ginger and cornstarch. Now set this bowl over the simmering water. Start whisking as soon as the mixture feels warm to the touch. Cook the lime cream until it reaches 180 degrees. Continue to whisk constantly to keep the eggs from scrambling; approximately 10 minutes or when the whisk leaves tracks. Be patient. As soon as it reaches 180 degrees remove from the heat and strain the cream into the blender; discarding the zest. Let it cool until it reaches 140 degrees; approximately 10 minutes. Turn the blender to high and add a few of the butter pieces at a time. Scrape down the sides to incorporate the butter. After all the butter is in, continue to blend the cream for another 3 minutes. Pour the cream into a container, and press a piece of plastic wrap against the surface so it is airtight. Refrigerate the cream for at least 4 hours, or overnight. TO FINISH the pie, PREHEAT the broiler. Spread the meringue over the lime filling; swirling if you like. Make sure the meringue comes all the way to the edges of the crust, because it will shrink when it bakes. Place the pie under the broiler until the meringue is golden and the tips are dark brown. Remove from the oven and let it cool for 15 minutes. Refrigerate for at least 3 hours before serving. Now file this lime meringue pie recipe so you can find it because you will be making this often. |
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Dorie Greenspan
Cookbook
FEATURED RECIPE:
RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe