lime cream meringue pie

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Oh, how times change. I had kind of thought that last year’s lemon cream tart would be my first and last citrus cream experience. Seriously, that is a lot of butter. But apparently, my attitude toward rich foods has slowly evolved from ‘this is way too fattening for me to indulge in more than a few bites at a time’ to ‘well…it’s not like I eat like this all the time…’ except that, these days, I kinda do.

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The lime cream is made almost exactly the same as last year’s lemon cream – heat sugar, eggs, zest, and juice, then blend in softened butter – with the only difference a couple teaspoons of cornstarch that is added to the lime version, along with grated fresh ginger. Don’t take me lightly when I say there’s a lot of butter involved – the full pie calls for 2½ sticks (20 tablespoons), and that doesn’t even include the portion in the crust.

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Fortunately, I was hearing that some Tuesdays with Dorie members were decreasing the butter, sometimes by as much as half. I didn’t make quite such a dramatic change, using 4 tablespoons for the quarter of the recipe I made – so the equivalent of 16 tablespoons (2 sticks) for a whole recipe. It worked really well.

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I do like these citrus creams. I’m a big fan of citrus desserts, and of smooth, rich custards, so the combination is wonderful. I also really like meringue and, you know, torching food. So there really wasn’t much not to like for me this week! Except for the tiny portions I forced upon myself. Ah, compromise…

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Linda has the recipe posted. I decreased the meringue by half, because I happened to have that amount of egg whites leftover from something else.  Also, I didn’t strain out the zest.

One year ago: Black (and Pink) and White Chocolate Cake

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Comments

  1. VeggieGirl says:

    Glad your attitude changed, since that pie looks sensational!! :-)

  2. Bunny says:

    I think this pie could win anybody over! It looks so good!

  3. Erin says:

    I’ve become a bigger fan of citrus creams. I was eating this by the spoonful! Your torching job looks really pretty!

  4. I love the look of your meringue! You are the meringue queen! :-)

  5. Stacy says:

    You need to get a sponsorship from a torch manufacturer, because I know you’ve sold at least two propane torches with these recent meringues. So gorgeous!

  6. pamela says:

    I haven’t made this yet, but when I do I know I’ll use my torch on the meringue. Your pie is so pretty!

  7. Irene says:

    Oh I love it in these little cups! It looks so wonderful!

  8. Jil says:

    This looks really tasty!

  9. Cecille says:

    Pie looks very purr-ty!! Lot’s of butter, I agree.. I had my share, so all the left overs left my house this morning enroute to my sweets loving office people! Keep baking!

  10. WEndy says:

    Your tart is beautiful! I’m glad you liked it.

  11. Maybe says:

    The last photo makes me wanna eat at least 5 of these delicious pies !!!

  12. Jules says:

    Yum and adorable!

  13. I love your adorable mini pies — perfect portion control. I’m definitely going to cut back on the butter the next time.

    thanks for baking along with me this week!

  14. Charli says:

    That’s my reasoning these days as well…if only it were only a ‘once and a while’ thing…

    Those look beautiful!

  15. Caitlin says:

    I actually like the ratio of cream to meringue in yours – I’m a bigger fan of citrus than meringue though. Oh, and I didn’t even use butter, so it was more like a curd. Still verrrry tasty though.

  16. Joelen says:

    Yes, it certainly was a butter rich recipe! Your pie looks fabulous!

  17. what a cute little pie!

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