Creamiest Lime Cream Meringue Pie
In an effort to get caught up with my Tuesdays with Dorie baking group posts here is what should have been up on Aug. 25th. I am sticking with the “summer holiday” story to explain my tardiness. It could also be that I was seriously distracted from all of life by this pie.
The Meringue topping is a nice balance to the oh- so-rich-and-creamy filling. Just because it’s smooth and rich does not mean it’s a subtle cream pie. The lovely texture is bursting with tangy sweetness and a hint of ginger. The lime flavor is a delightful change from the more common lemon cream version. This filling uses an interesting technique Dorie learned from Pierre Hermé. The filling is cooked like any curd, but without the butter. The butter is added to the curd as it is blended in a blender so the fat and emulsifies with the mixture creating a lusciously smooth creamy texture.
The one lesson I learned with this pie, is to crush the graham crackers finer than I did. My graham crust didn’t want to hold together, but the structural integrity of the crust did improve once the pie was refrigerated overnight. The only made two small changes to the recipe, adding a pinch of salt to the filling and a pinch of ginger powder to the crust. Linda of Tender Crumb was the recipe picker this time and you can find the recipe posted on her blog.
Over 350 baking bloggers are baking our way thorough Dorie Greenspan’s book, Baking: From My Home to Yours . 88 recipes completed 133 to go!
All photos by David Peterman unless otherwise noted
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September 3rd, 2009 at 4:50 pm
Your meringue is perfection!