At Christmas time, a man in my ward brought my family a new recipe to try. He provided the lime juice that is required for it in the form of ice cubes. They've been sitting in the freezer since then, but today they were rescued from their frozen state and put to work.
I've never made a pastry crust before, and this is what happened....I hope it tastes better than it look. The holes are required to prevent the crust from shrinking into itself.
The biggest mistake I made was with the meringue. If you add the sugar too soon, this is what happens. It stops trying to be fluffy and stays a liquid....with lots of bubbles.
Here it is done properly. Nice and fluffy! Yum.
The lime part of it is cooked on the stove, then cooled.
After the lime mixture cools, you fold the meringue into it. It is kinda lumpy looking, but the taste is smooth. It has to set for three hours, then you can eat it!
My mom had a piece and loved it. Not as strong as Key-Lime pie. Just yummy.
Sadly, the crust wasn't very good. It crumbled, but tasted fine. Note to self: Next time use graham cracker crust. Easier. And better.
Heavenly Lime Chiffon Pie
8 inch pre-cooked pie shell (or graham cracker)
1/2c. sugar
2t. unflavored gelatin
3 eggs, separated
1/2 c. water
1/4 c. lime juice
2 t. grated lime peel (optional)
1/4 t. cream of tarter
1/3 c. sugar
Stir together sugar and gelatin in small saucepan. Blend egg yolks, water and lime juice. Stir into sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Stir in peel. Chill pan in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tarter until foamy. Beat in sugar, 1 T. at a time; continue beating until stiff and glossy. Do not underbeat. Fold lime mixture into meringue. Pile onto pie crust. Chill at least 3 hours until set.
Difficulty level:3 - requires multitasking. Not the best one for children to help, since it needs the stove. Slightly time consuming, checking the lime mixture while it cools. Should turn out well if instructions are followed closely.
2 comments:
Bummer I missed out on that! You'll just have to make it again for me....
No worries about the crust. Pie crust is actually really hard to get just right; it's an art and a science!
Pie crust is HARD to get right. Try the Lionhouse recipe -- it's got a little more than just fat, flour and a little water -- which I have found to be both tastier and a little more forgiving.
I still haven't got that flaky texture figured out yet.
You can also make pie crusts out of granola, nuts or pretty much any breakfast cereal, if you don't have grahm crackers on hand. I really like honey-nut cheerio crusts with fruit pies.
Way to bake!
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