TWD Creamiest Lime Cream Meringue Pie

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.