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Lime Meringue Pie Recipe

Updated on April 6, 2013

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4.8 stars from 5 ratings of Lime Meringue Pie

Your nugget of nutritional info for this post:

Aaaar...and avast ye, mateys. Thar'll be no scurvy for the Cookie whipping up this recipe! Lime be walkin' the plank in this wedge of juicy goodness. Originally used by sailors to prevent that disease, Vitamin C isn't this tart treat's only benefit!

At 60 odd mg per serving, it serves up a respectable amount of potassium, while its flavonoids stimulate the digestive system, aiding its function by increasing the secretion of digestive juices. Basically, it puckers you from tip to toe, but that's a good thing—since it revitalizes the skin, too. Internally or externally applied, the acids in lime are Nature's own scrubber!

The Results!

Source

The Ingredients:

Recipe in Rebus:

prick holes in pie shell
prick holes in pie shell
lots and LOTS of holes!
lots and LOTS of holes!
edge crust in foil, bake at 400 for 7 minutes for crispy crust - skip this step if you prefer a more doughy crust
edge crust in foil, bake at 400 for 7 minutes for crispy crust - skip this step if you prefer a more doughy crust
separate your eggs
separate your eggs
like so!
like so!
sweetened, condensed milk to bowl
sweetened, condensed milk to bowl
lime juice to bowl
lime juice to bowl
zest your limes
zest your limes
if zest peels are overly long, go ahead and snip those bad boys to a smaller size
if zest peels are overly long, go ahead and snip those bad boys to a smaller size
add to bowl, mix well by hand
add to bowl, mix well by hand
pour custard into pie shell, and cook 10 minutes
pour custard into pie shell, and cook 10 minutes
mise en place for meringue prep. NOTE: meringue takes approximately 7-9 minutes to beat to stiffness.
mise en place for meringue prep. NOTE: meringue takes approximately 7-9 minutes to beat to stiffness.
wait until whites have a little body before adding vanilla
wait until whites have a little body before adding vanilla
gradually add mix of sugar and cream of tartar
gradually add mix of sugar and cream of tartar
v-e-r-y gradually
v-e-r-y gradually
when stiff peaks form, you're good to go!
when stiff peaks form, you're good to go!
anchor meringue from center outward
anchor meringue from center outward
really cover those pie edges, as there is shrinkage during cooking
really cover those pie edges, as there is shrinkage during cooking
ready for the oven!
ready for the oven!
cool completely counterside before refrigerating
cool completely counterside before refrigerating

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 1 pie!

Ingredients

  • 1 pie shell, deep dish
  • 5 eggs
  • 14 oz sweetened, condensed milk
  • ½ cup lime juice
  • ½ cup Baker's sugar
  • @ 2 TBSP. lime zest, fresh is best
  • 1 tsp. vanilla
  • ¼ tsp. cream of tartar
  • TIP: If you're a mad pastry chef, please, by all means make your own pie crust! Unfortunately, the crusts I make are more weapons grade than flaky, so I "cheat" and use the frozen shells from the grocery. Marie Callendar's are a favorite...

How to Do it:

  1. Thaw pie shell, and prick crust all over to minimize air pockets.
  2. Edge with foil, and bake at 400 for 7 minutes. (NOTE: this step if for a crispy crust in end product. If you prefer a more doughy crust, skip this bit of pre-baking.) Remove and set aside. Go ahead and turn the oven temp down to 350 at this point, too.
  3. Time to make the curd: separate egg yolks from egg whites into separate mixing bowls. Set whites aside for now.
  4. Add sweetened, condensed milk to yolks.
  5. Add lime juice to yolks.
  6. Grab your limes, and zest those puppies. If you find the shreds are a little long, go ahead and chop them to a smaller size.
  7. Add to curd base, and mix all this together by hand--but thoroughly.
  8. Pour into pie shell, and place in 350 oven for ten minutes. NOTE!! It's v-e-r-y important to have your mise-en-place for the meringue ready to go when you put the curd into the oven, since the curd must be piping hot when you top it with egg whites. This ensures the albumin in the whites is cooked from the bottom up by the curd, and the top down by the oven. Of course, if you have a creme brûlée torch--never mind!! ;)
  9. I go so far as to pre-measure my vanilla!!
  10. Begin whipping the whites at a low speed. Once the whites achieve a little body, add vanilla, and increase beater to med-high speed.
  11. Gradually pour in sugar / tartar amalgam. I do mean gradually...you should just be finishing adding the sugar as the meringue comes to the right stage...
  12. Remove pie from oven, and working quickly, dollop a large amount of white into pie's center, and spread outward, thoroughly covering the edges of the pie crust. This will help prevent the meringue topping from shrinking back away from edge as pie bakes.
  13. Place pie in oven for an additional 20 minutes.
  14. Cool counter-side thoroughly before putting in the refrigerator--to minimize "weeping". It's also best to let the pie chill overnight before cutting into it, to allow curd to set properly.

Yes, please!

You can't beat an icy-cold glass of milk to go along with this, and if you're avoiding dairy, coconut milk makes a delicious & nutritious alternative.
You can't beat an icy-cold glass of milk to go along with this, and if you're avoiding dairy, coconut milk makes a delicious & nutritious alternative. | Source

Comments

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 5 years ago from California

      Thanks, Ceres. It is SO yummy--every taste you could want in a pie! I sliced into it earlier than I would have ordinarily to take photo, but wow! Even a little shaky, the custard was still spot on. :) Thanks for coming by. :)

    • Ceres Schwarz profile image

      Ceres Schwarz 5 years ago

      Great hub. Your first paragraphs about pirates and limes was kind of funny. More importantly, this is a really great recipe. You have such great pictures especially the finished image of the lime meringue pie. It looks really tasty and definitely something I'd want to try.

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