This is one of my favorite pies. I just can't resist it. If allowed I could gobble it, afterwards I'd surely have to have my stomach pumped out...Not even the shadow of this pie was left...
I normally fill this pie with lemon curd, but this time I had to prove that limes and lemons are not the same... I don't like my meringue with lots of sugar. It's a nice contrast to the sweet curd. So, this was like a little sunshine in this unpleasant winter that we are having.
Lime Curd For a 26 cm. pie shell
* one pie crust * zest of 4 limes * 125 ml. freshly pressed lime juice (5 to 6 limes) * 285 gr. sugar * 250 gr. soft butter * 5 big eggs * a pinch of salt * 3 egg whites * 3 tablespoons powdered sugar
1.- Mix zest with sugar. 2.- Beat butter and sugar until you have a cream. 3.- Add eggs, one at a time. 4.- Pour in the juice and salt. 5.- Cook it in a water bath for 15 min aprox., removing constantly with a wodden spoon. The curd is done when it covers the back of the spoon. If you run your finger on the back of the spoon you have to see like a "road". Let it cool completely. 6.- Fill in the pie shell or eat it with the spoon, if you can't help it...
1.- Beat the egg whites until firm. Add the powdered sugar and beat again. 2.- Put it gracefully over the filled pie. Grill it, be careful, I almost burned it!