Thread: Key Lime Pie (New Meringue) Method

I have a Key Lime Pie recipe in the CDC articles already but have found a more "Fool Proof" way to make the Meringue so it is standing high BUT NOT DRY!

Ingredients
Filling:



3 large egg yolks
1 (14-ounce) can sweetened condensed milk
2 teaspoons grated lime zest
1/2 cup freshly squeezed lime juice
1/2 cup heavy cream
1 prepared 9-inch graham cracker crust

Meringue:

4 egg whites
6 tablespoons sugar
1/2 teaspoon cornstarch
Pinch salt

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the egg yolks and condensed milk. Add the Cream and whisk again.



Add in the lime zest, lime juice, and whisk till mixed well. The acid in the Lime juice will clabber the dairy products.



Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.



I start beating the egg whites 5-6 minutes before the pie finishes baking. Timing your Meringue to be ready to top the pie as soon as it comes out of the oven is best. When you remove the pie from the oven bump the heat up to 450 while you prepare the meringue from your reserved egg whites.

I Warm the whites in the mixing bowl while preparing the sugar. By letting them sit in the bowl they seem to fluff up better.



I mix the sugar, corn starch, and salt in a separate bowl then using a spoon mix breaking up the corn starch clumps and working into the sugar very well.



Add the sugar mixture to the egg whites and whisk together until the sugar is dissolved. I watch the glass bowl for undissolved sugar crystals. All the sugar must be melted before beating begins.



Then beat on medium speed (not high) until stiff, not dry, peaks form. Pile the meringue onto the hot custard and spread with the back of a spoon to touch all the crust edges and form an even layer. Then press the spoon into the meringue and pull out quickly to form peaks!



Place in the 450 oven and bake until golden brown and the peaks are almost black.



We like to eat the first slices while the pie is still warm. Refrigerate your pie for storage.



This method of making the Meringue has it standing up like this today. Also the Meringue is creamer, has more moisture, smoother too - definitely a better way to ensure all the sugar is melted in the Meringue before baking.



The first slice out of a pie is always tough for me to plate but it sure wasn't tough to Eat!