This pie for lime lovers was adapted from one of my most spectacular cake recipes: The Lemon Canadian Crown in
Plan Ahead Freeze the pie filling for at least 5 hours or up to 5 days ahead.
|fine sea salt||.||.|
|unsalted butter, melted|
|lime zest, finely grated||.|
|lime juice, freshly squeezed|
|fine sea salt||.||.|
|heavy cream, cold|
|cream of tartar||.|
One baking sheet | One 9 inch pie plate
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Spread the almonds evenly on a baking sheet and
Food Processor Method Process the wafers with the almonds, sugar, and salt until the cookies become fine crumbs, about 20 seconds. Add the melted butter and pulse about 10 times, just until incorporated.
Hand Method Place the wafers in a freezer bag and use a rolling pin to crush them into fine crumbs. Use a nut grater to grind the almonds fine but not powder-fine. In a medium bowl, combine the wafers, almonds, sugar, and salt and toss with a fork to blend. Stir in the melted butter and toss to incorporate it.
Scrape the mixture into the pie plate and, using your fingers, begin by pressing the mixture evenly into the bottom and partway up the sides. To help make the bottom even, use a flat-bottom measuring or custard cup to smooth the crumbs over the bottom. To create an attractive top edge, as you press the crumbs against the sides and up above the rim, use your forefinger to press against them from the other direction, forming a little ridge or peak. (Chilling the crust for a few minutes firms the butter and makes this task easier.) Refrigerate the completed pie shell while making the filling.
The pie shell can be refrigerated for 1 week or frozen for about 6 months.
Have ready a fine-mesh strainer suspended over a large bowl containing the lime zest.
In the top of a double boiler, whisk together the egg yolks,
Immediately scrape the mixture into the strainer and press all of it through. Stir to incorporate the lime zest evenly. Let the mixture cool completely to the touch, gently stirring every 15 minutes, about 1 hour at room temperature, or place in an ice water bath, gently stirring often, for about 15 minutes.
Into the bowl of a stand mixer, pour the cream. Add the remaining
Starting on low speed and gradually raising the speed to medium-high as it thickens, whip the cream just until thickened and it mounds very softly when dropped from a spoon. Do not overwhip, because the whipped cream will continue to thicken after it is mixed with the lime mixture. Using a large balloon whisk, slotted skimmer, or large spatula, stir about
Scrape the filling into the pie shell and smooth the surface evenly with a small offset spatula. The filling will fill the pie shell to just below its rim. Cover it tightly with plastic wrap and freeze it for a minimum of 5 hours or up to 5 days.
Position an oven rack so that the rim of the pie crust will be about
In the bowl of a stand mixer fitted with the whisk beater, beat the egg whites and cream of tartar on medium-low speed until foamy. Gradually raise the speed to medium-high and beat until soft peaks form when the beater is raised. Sift the powdered sugar evenly over the surface and continue beating until stiff peaks form when the beater is raised slowly.
Scrape the meringue on top of the lime filling. Using a small metal spatula, spread it evenly into a dome. Bring the meringue right up against the pie crust so that it attaches to the pie crust. (This will keep the meringue from shrinking and separating from the pie crust.) Make swirls and peaks in the meringue.
Place the pie on a baking sheet, set it under the broiler, and allow the meringue to turn golden brown. It will take less than 1 minute. Start checking at about 10 seconds and watch carefully to prevent burning. Remove it from the broiler. Alternatively, use a torch to brown the meringue.
Immediately return the pie to the freezer for a minimum of 1 hour or up to 3 weeks. If freezing longer than 1 hour, after the first hour, cover the top with plastic wrap.
The ideal temperature to serve the pie is when an instant-read thermometer inserted into the center reads 28° to 32°F/-2° to 0°C. The filling is most delicious when very cold but creamy. Depending on the freezer temperature and room temperature, it will require anywhere from 1 to 1½ hours at room temperature to reach the ideal consistency.
To release the pie from the pan, either wipe the bottom and sides of the pan with a dish towel that has been run under very hot water and wrung out (it will be necessary to repeat this several times) or lower the pie plate carefully into a bowl of hot water for a few seconds. Use a thin sharp blade to cut the pie. There is no need to wet it between slices if the pie has been allowed to soften. (The unsoftened pie can be sliced with a hot wet knife and the slices allowed to sit for 30 minutes or more before serving.)
Airtight: freezer, 3 weeks.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.