…Usually I make a margarita. It’s a no brainer. But, after purchasing a ton of limes to do exactly that, when I was… lets just say, less than coherent, I found myself with more limes than I knew what to do with.
Lemon meringue pie is one of my favourite desserts. My grandmother has been making it for me for as long as I can remember and it’s one of those treats I so look forward to when I go home.
The American version of a this pie is much heavier on meringue, and is something I have never attempted to make. That is, until I found myself wondering what to do with my excess supply of limes (and my hungover self was unsurprisingly not feeling like a margarita).
I decided to put a twist on the traditional lemon meringue pie and turn it into lime meringue pie.
I was very proud of myself for making this the traditional American way and piling on mounds of fluffy meringue. I only wish I could have made the top a little crispier… Time to invest in a blow torch methinks.
In keeping with the ‘real-American’ theme, I used a Paula Dean recipe. To be completely honest, I despise most of her recipes as they are usually full of unhealthy shortcuts. But I had condensed milk in the cupboard, and a graham cracker crust in the freezer so decided to give it a go. If, like me, you prefer to make your crust from scratch, this is a good recipe.
The end result was a success. A tangy and not overly sweet filling and fluffy clouds of meringue that melted with each mouthful. So if you get drunk and buy too many limes, I recommend you give this a whirl.
Lime Meringue Pie (adapted from Paula Dean’s recipe)
- 3 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons grated lime zest
- 1/2 cup freshly squeezed lime juice
- 1/2 cup heavy cream
- 1 prepared 9-inch graham cracker crust
- 4 egg whites
- 6 tablespoons sugar
- 1/2 teaspoon cornstarch
- Pinch salt
- Preheat the oven to 350 degrees F.
- In a medium bowl, whisk together the egg yolks and condensed milk.
- Stir in the lime zest, lime juice, and cream.
- Pour the filling into the crust and bake about 30 minutes or until firm.
- Remove pie from oven.
- Meanwhile, in a medium bowl beat the egg whites until soft peaks form.
- In a second bowl, stir together the sugar, cornstarch, and salt.
- Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves.
- Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature