Tuesday, April 9, 2019

Rosie Makes A Lemon-Lime Pie.

Sometimes, you just want pie.
And I've got just the pie for you.

This pie, or some form of it, has been floating around coastal areas for years now.  It's sort of a mix between a lemon meringue pie and a key lime pie and is adapted from Chef Bill Smith, of famed  Crook's Corner restaurant in Chapel Hill, NC.

Not overly sweet, and with an abundance of lemon flavor, this pie is distinguished by its salty cracker crust.  The crust is not a traditional sweet pastry crust.  I used a combination of both Saltines and Ritz crackers.  Some versions of the pie call for whipped cream on top, but I wanted to use up some of the leftover egg whites, so I opted for meringue.  As for the citrus flavors, I used a combination of both lemon and lime juice, along with some lime zest. You could opt for just lemon, or lime, or orange, or a combination thereof.  Those Cara Cara oranges are in season now and are really good, so you might want to give them a try.

As for the meringue topping, I only used half of the egg whites, saving the rest for individual Pavlovas.  And if you happen to have one of those little butane torches, it comes in quite handy for touching up the meringue.

Set oven to 350°.

For the crust:
1 sleeve Saltine crackers
1/2 sleeve Ritz crackers
3 TB sugar
1 stick unsalted butter, softened but still chilled, cut into small bits

Place crackers and sugar in processor and pulse away until you get crumbs.
Add in butter pats and process until ... crumbly.

Press into an 8-inch pie pan.
Chill for 15 minutes, then bake about 15 minutes at 350°, or until the crust starts to color a bit.
Let crust cool.

Rosie Note:  Be sure to press well along the bottom sides to thin out the crust there.  It has a tendency to build up in the "corners" and you don't want it thick there.

Now for the filling:
1 14-oz. can sweetened condensed milk
4 egg yolks
1/2 cup lemon and lime juice (That turned out to be 3 lemons and 1 lime.)
zest of one lime
Beat yolks, one at a time, into the condensed milk, then beat in lemon and lime juice.  Stir in zest.  Combine completely.  Pour into shell.  Bake for 12 minutes at 350°, apply meringue, rotate pie, bake for about 6-7 more minutes.

While the pie is baking, prepare the meringue topping.

Meringue Topping
4 egg whites, room temperature
1/2 tsp cream of tartar
1 tsp vanilla
1/4 cup sugar
Use half of the meringue for the pie topping.  Save the other half for Pavlovas.
You could make lovely fruit Pavlovas with whipped cream:

Or you could make this wonderful pineapple Pavlova roll-up.

While the pie is baking, beat whites with cream of tartar until soft peaks form.  Beat in vanilla and sugar until stiff peaks form.  After 12 minutes of the pie baking, remove pie from oven and decoratively swirl half of the meringue over top, spreading to edges.  Return to oven and bake 6 or so more minutes so filling will set.  Remove from oven.  If meringue needs more browning, run pie under a 450° broiler for a couple of minutes or use a cooking torch to finish it off.

Chill pie completely before slicing.

Here are the step-by-steps:
Lightly browned crust ready for filling - condensed milk, yolks, and citrus juice.

Beat away!  One yolk at a time.

Beat in the lemon and lime juices.
Pour into prepared, lightly baked crust.

Ready for oven.

Start on the meringue.
You want stiff peaks.

Bake pie about 12 minutes, then apply meringue.
Using HALF of the meringue, swirl it around on the partially baked pie.
Make those cute little tips and swirls.

Return to oven to finish baking.
If you need to, take a torch to the meringue to finish it off.
Let cool completely before slicing.

Add some fruit if you like.


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