This homemade lime meringue pie recipe produces one killer pie.
The taste of the this pie is scrumptious, its texture silky and its lime-ginger flavor is big and bright. More fresh lime recipes below.
HOMEMADE LIME MERINGUE PIE
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
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.
Whisk the cream to loosen it and spoon it into the pie shell. Place the pie plate on a baking sheet. Working with a clean dry mixing bowl, whip the egg whites at medium until opaque. With the mixer running, add the sugar in a slow stream and continue to beat until the whites are glossy and form firm peaks.
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.
I have more than a lime meringue pie recipe. Please check out more of my fruit dessert recipes below.