3.30.2011

Key Lime Pie

03.25.11

Key lime pie? Could use a kitchen torch's preciseness.
On our way to Craft Burger last week, my friends and I saw that two women across the street were handing out things to pedestrians who were passing by. Giveaways happen all the time downtown so this wasn’t intriguing. The van had a Corona label on it so perhaps it was free beer?!! Nope, free limes for your beer. That was a little let-down, until I realized I can make stuff with those limes! Jaywalking it is!






First thought as I thanked the lady for the bag of 4 limes: KEY. LIME. PIE. Tangy deliciousness in your mouth. The meringue that tops the pie balances the tartness of the lime and is like a salute to all things good. Can you tell I love anything citrusy?




Good times squeezing those limes...got just enough lime juice. On the right is 1/4 tsp of lime zest.


Graham cracker crumbs

So this all sounds beautiful in theory but can I make that?

First, I need a recipe. To the internet! Didn’t realize I had a perfectly good recipe in one of my cookbooks. Oh well. Eventually found the recipe I would use on the momofukufor2 blog who got it from David Leibovitz.


Didn’t feel like going through the trouble of making a pastry crust from scratch so I went with a graham cracker crust.





Graham Cracker Crust: Dump the crumbs in melted butter. Mix. Press.
The graham cracker crusts took awhile to prep. Had a fun time pressing the crumbs onto the tart moulds. It was great. Prebaked them for about 7 minutes just to reassure myself that they will hold their shape. 


From left: Fresh lime juice, sugar, lime zest, egg.


Crack the eggs, whisk the eggs, warm the eggs with the butter/lime juice mixture.
Lucky for me, this recipe uses egg whites, so I’ll have yolks leftover for the Portuguese egg tarts that I’ll be making later with some friends.



Stages of filling.
The pie was easy enough to assemble; melt the butter, warm the ingredients. Whisk the eggs. Mix altogether. Pour into prepared tart pan. Bake. Cool. MERINGUE that tart. Broil. FINI! Omitted is the long periods of time in between baking it and finally tasting the tart.

Brought one of the mini tarts over to my friend’s place where I finished it off with the meringue and cooled it in the fridge. However, we never got around to eating it since we had too much other goodies around—egg tarts, banana cake, donuts, pastries, apple pie. 

Today was a day to let go and get fat. But just one day. We’re back at it tomorrow.


<-- This is my attempt at showing you the jelly-like consistency of the filling that you're going for. 



I'm smart. The prebaked is supposed to be on the left and the bake, the right....but that didn't exactly happen.

Key Lime Pie/Tart

Filling
4 tbsp butter, cut into pieces
¼ cup + 2 tbsp freshly squeezed key lime juice 
(about 4 key limes)
¼ cup + 2 tbsp sugar
zest of 2 limes
pinch of salt
2 large eggs
1 large egg white
Meringue
2 large egg whites
5 tbsp sugar
pinch of salt
touch of vanilla
your fav tart dough or graham cracker crust

 

1. Preheat oven to 375º F
2. Filling: in saucepan, warm butter, lime juice, zest, sugar, and pinch of salt.
3. In bowl, whisk eggs and white.
4. When mixture’s warm, slowly pour some into eggs, whisk constantly.
5. Scrape into saucepan; cook over low heat. Do not let it boil!
6. Whisk constantly, until it thickens and begins to resemble soft jelly.
7. Remove from heat and pour into pre-baked tart shell; Bake 10 min.
8. Meringue: whip the egg whites on high speed to soft peaks.
9. Slowly add the sugar and salt, while whipping on high speed, until the meringue is shiny and stiff.
10. Beat in the vanilla, then pipe or spread over the tart.
11. Using a kitchen torch, brown the meringue or pop the tart under the broiler keeping a close eye on it. When top beings to darken, remove, cool.
12. Chill and enjoy!

After a little trip under the broiler. Extremely hot oven + a mini-phobia of getting burnt ftw!

Finally had the tart the next day after I got home from practice (and another food adventure, at Gourmet Bourgur Co.). It had the tartness I was looking for but it was a little overwhelming. The tart tins I used were way too deep so there wasn’t enough meringue or crust to balance out the smooth, lime curdle filling. 


Couldn't really stop at a quarter of a pie...


3 out of 5 NOMs
nomnomnom 


6 comments:

  1. You're the baking queen! Love it =) Love your pictures too~

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  2. yay thanks!! yep, love baking. i'd love to go out more but being a student kinda limits that money-wise. oh well

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  3. Good use to those limes. Limes in beer is a travesty anyway =P

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  4. Love the detail step by step pics... wish I could afford my own place soon so that I can have my on kitchen =P

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  5. haha i've got a dream kitchen in mind too but seeing as im still a student, i live with my fam. It's great that they lemme do my thing in the kitchen tho :D

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    ReplyDelete