Meringue Lime Cream Pie !

Tilbake til oppskriften på norsk !

Cakes containing citrus, is like spring to me.   A few days ago I baked Mor Monsen and today I am following up with a Meringue Lime Cream Pie.

Pie Crust

• 12.5 oz (350 gr)  digestive or graham crackers
• 8 oz (220 gr) melted butter
• 1.5 oz (50 gr) sugar

Cream Lime filling

• 9 oz (225 gr) sugar
• 2 teaspoons corn starch
  
• grated rind of 3 limes
• 4 eggs
• juice pressed from 6 lime
• 9 oz (250 gr) butter
• 4.5 oz (125 gr) cream cheese natural

Meringue Topping
The pie crust and filling can be made and ansabled a day in advance. The meringu topping must be made the same day as the pie will be served.

• 4.2 oz (120 gr) light brown sugar *
• 1/4 c (0.5 dl) water
• 3 egg whites
• 1 / 4 teaspoon cream of tartar
• 1 to 2 teaspoons whiskey (optional)
  * Do you not have light brown sugar, it can be supstitued :   50/50 regular sugar and brown sugar

Crush biscuits and mix in  the sugar and melted butter.

Pour all in a pie dish or springform and press  down using a glass. Remember to make a  edge.
Place  in fridge,  while makingthe filling .

Mix together lime zest,  corn starch and sugar in the bowl of a double boiler.

Squeeze juice from the limes.
If you think the lime juice will taste bitter to your liking, you can substitute 2 limes  for a medium lemon.

In a seperate bowl, whisk the eggs,  and add the lime juice.

Put the mixin  bowl containing  the sugar on top of the simmering water  and add  the egg mixture .
Whisk constantly until mixture thickens and comes to 180 F (90 C)

Strain the cream and let it cool for 10 minutes.

Cut the butter into small pieces and add little by little, while constantly stirring. I was a bit lazy,  so I used my standig mixer, at low speed.

When all butter is added and dissolved, add the cream cheese.
Then whip a little harder for a few minutes.

Pour cream over pie crust. I have not made the pie crust edges high enough, and I wiil fix that  later.

Place plastic right onto the cream surface, and  put the pie in the fridge  for an hour.

Using a teaspoon  I removed the filling on the edges.
Put the pie on a baking tray.

To make the meringue.

Beat the egg whites and  cream of tartar to white foam. soft peaks.

In a saucepan add brown sugar, water and whiskey and bring to boil. Let it boil until it reach 240 F (115 C). If you do not  have candy thermometer? Take a little of the boiling sugar using a teaspoon and drop it  into cold water,  it will form soft ball caramel.

Turn the mixer on to medium speed while pouring in the hot sugar, in a thin stream into the egg whites. Increase the speed to high speed for 3 minutes. Reduce speed to medium / low and whip until the mixing bowl not feel warm on the outside .

Spread meringue over pie like a dome.
Using the back of an tablespoon, press gently down and lift up «spikes» all round the meringue.

If you have a gas torch,  can «burn» the meringue .
I put the pie  in the oven at 390 F (200 C) and turned o the broier. Turn the cake all the time until it got a even color.
Do not leave the oven at this stage !

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