Key Lime Meringue Pie

Page 111

Cuisine: North American | Course Type: Pies and Tarts

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I actually made a lime meringue pie since I had lime curd on hand. I used the basic pie dough recipe on p. 106 of this book and found it light, flaky and easy to do.

The recipe makes a ton of meringue -- or at least it made more than I wanted on my pie.

I love citrus-y desserts so this was right up my alley. If you are better than I am at making beautiful swirls in the meringue, this would make an impressive -- and completely do-ahead -- dessert for guests.

Note: My lime curd was made from a very reliable Fine Cooking recipe that uses a slightly different technique. The curd recipe in this book is made using a traditional approach (all the components in the pan and cook it). The FC recipe creams the butter and sugar as a preliminary step to cooking it with the other ingredients. I have found that doing so makes for a pretty fool-proof curd.

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