Tuesday, August 25, 2009
TWD - Creamiest Lime Cream Pie
This week’s TWD recipe was picked by Linda of Tender Crumb and is Creamiest, Lime Cream Pie. I was fortunate enough to be given a bag of limes a few weeks ago. I preserved most of them but have also kept some in the fridge where they keep for ages. I used some of them to make this pie.
We didn’t really have call for a large pie in the weekend, so I divided the recipe in half. I also had a piece of Dorie’s pie crust in the freezer from another recipe and there was enough there to make three individual pies. The lime cream is essentially a lime curd, made in a double boiler. You whisk your eggs, sugar and lime juice and zest over simmering water until it becomes thick and reaches 180F. You then let it cool a little and then blend (I used a food processor), adding lumps of softened butter as you go. My lime curd wasn’t as creamy as others would have been as I practically halved the amount of butter stipulated in the recipe. I just don’t think that the curd needed that butter, and my husband was watching me make it and was horrified at the amount of butter going into that curd!
There was also meant to be ginger in the curd. Lime and ginger do go really well together, but my husband doesn’t really like ginger that much, so I actually left it out and went for a pure lime cream pie.
The topping is a simple meringue which is then grilled. I hadn’t used the grill function in my new oven before and over browned the tops of my pies a little as I over estimated how long it would take. I loved this recipe. I loved the tanginess the limes gave to the curd – not quite as sweet as lemon curd and I loved the fluffy marshmallow topping. I took two of the pies into our neighbours for their supper and my husband and I shared the third for our pudding. I also have a little lime curd left in the fridge which I think I will probably just eat straight from the fridge with a spoon over the next couple of days.
See what the other TWDers thought here.