Dollop meringue over custard and smooth out with a spatula, making swirls and peaks. Learn more on our Terms of Use page. It called for 5 egg whites so it was perfect. Egg whites should stand at room temperature 30 minutes before beating to achieve the best volume. We may earn a commission on purchases, as described in our affiliate policy. Share your thoughts on this recipe and add @thelocalpalate. Dollop meringue over custard and smooth out with a spatula, making swirls and peaks. 4. Pour warmed eggs back into saucepan over medium-low heat, whisking constantly, and cook for 3 to 5 minutes until it reaches a pudding-like consistency. By Christina Bazlebre of Levee Baking Co., New Orleans, ¾ cup freshly squeezed lime juice (from about 3 limes). If you like lime, you will fall in love with this pie at first bite! 1 1/2 ounces cornstarch (about 1/3 cup plus 1 tablespoon; 42g), 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight, 1/4 ounce lime zest (about 2 tablespoons; 7g), from about 4 limes (see note), 8 ounces fresh lime juice (about 1 cup; 225g), from about 8 limes (see note). Save 72% off of newsstand price now! Place on a wire rack set inside a half sheet pan (this setup minimizes heat transfer to the custard) and bake pie until meringue is well browned, about 15 minutes. Key Lime Meets Lemon Meringue in This Citrusy Cream Pie, Buttermilk Drop Biscuits With Garlic and Cheddar, Cook the Book: Paula Deen's Pumpkin Gooey Butter Cakes, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy. If you like, save the leftover rinds to make a lime variation of Fresh Lemon Syrup. Oven-browned meringue puffs as it bakes, for a lighter texture than meringue browned with a torch. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. When working with citrus, it's vital to use nonreactive equipment throughout—a stray aluminum whisk, pot, or sieve is all it takes to give the custard a harsh, metallic flavor. Have you cooked this recipe? These are the crispiest, most flavorful roast potatoes you'll ever make. Make the meringue: Heat an inch of water in a pot until simmering (one that your mixer bowl will rest on without touching water). A few drops of rosewater bring a fresh aroma to the cooked custard filling. Let cool completely before lling. I'll try using the rest of this recipe … If you see something not so nice, please, report an inappropriate comment. Make the crust: In a medium bowl, combine gingersnaps, butter, sugar, and our. Cut with a wet chef's knife, rinsing the blade clean with cold water between slices. The crispy whole wheat crust underscores the zippy custard with its graham-like flavor, while fluffy peaks of toasted meringue recall those of a classic lemon meringue pie. All products linked here have been independently selected by our editors. Lime Meringue Pie. In a large bowl, whisk eggs, yolks, and salt. Bake for 18 to 20 minutes, or until the outer edges of the pie have solidified, but the center of the pie looks slightly fluid under the surface when the pie is jiggled. The Local Palate NewsletterSign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south. (This can be made a day ahead.) But it was easy to whip up and tasted great on the pie. She's also the James Beard Award–winning cookbook author of BraveTart: Iconic American Desserts, a New York Times best-seller. Spread meringue over filling, being careful to seal to edges of pie. Preheat oven to 350 degrees. Slowly add half of warm mixture into eggs, whisking to combine. Toast meringue until golden, about 5 to 7 minutes. Milk softens the sour edge of lime, for a filling that's creamy and tart but mellow. 3. To Serve: Cool pie to room temperature, then cover loosely in plastic and refrigerate until no warmer than 60°F (16°C), about 3 1/2 hours.