Tuesday, August 25, 2009
Posted by BAKE-EN at 4:18 PM
Linda of Tender Crumb decided on Dorie's Creamiest Lime Cream Meringue Pie as this weeks TWD recipe. You can find the recipe at here at her website.
Love isn't a word I use often, but when a recipe for a 9" pie calls for 2 1/2 sticks of butter in the filling ALONE, I feel cupids arrow honing in on my heart.
I followed the recipe for the filling exactly as Dorie described except I added candied ginger instead of fresh. The custard came together very quickly on the stove top, under 6 minutes. After letting the hot mixture cool in the blender for 8 minutes, I slowly incorporated the butter, letting it blend for a full 3 minutes once it was all in there. The liquid was pourable once done blending, but after chilling for 4 hours it became very thick and ultra smooth.
For the crust, I baked extra cookie dough I had in the freezer. I used the vanilla pepper dough I made a while back. Once the cookie dough had cooled, I pulsed it in the blender with 3 pieces of candied ginger. Once that was finely ground, I added a touch of orange juice to bind the dough a bit. Then I patted the crumbs into my buttered tart shells and froze them for about an hour. After the hour, I baked them in a 400 degree oven for 9 minutes.
The very second I deemed the shells cool enough, I made a swiss meringue. For the meringue I used 4 egg whites, 1 cup of sugar, a pinch of cream of tartar and a little vanilla extract. I love making swiss meringues because it's easy, doesn't required a thermometer and always looks beautiful.
This tart/pie is love. The contrast between the sweet light meringue and the dense creamy lime filling is the stuff poets write of. Also nice was the additional spice/heat from the candied ginger in the tart shell. The ginger wasn't that pronounced, but it brought a beautiful brightness to the overall flavor of the tart.