For this weeks TWD Linda of Tender Crumb decided on Creamiest Lime Cream Meringue Pie on pages 337-339 of Baking From My Home To Yours by Dorie Greenspan.
My good husband feels very stongly that a lemon or lime meringue pie should have a cooked cornflour based filling. I spent a good part of my childhood in Florida so the key lime pie made with condensed milk was what I grew up on. This was a good middle path.
This is the first time I have made Dorie’s/Pierre Hermes citrus cream. I joined just after the lemon and orange cream was made and haven’t done too many rewind recipes.
I followed Dorie’s recipe fairly faithfully- with the exception of making the sugar into a syrup for the meringue. I also used a blow torch on the meringue but I would happily pop it in the oven for a more crispy meringue.
The ginger in the lime cream took a day to shine through for us.
Sadly I have never been able to have picture perfect pie slices. I am willing to move past that as this was very very tasty.
Now go and check out the TWD blogroll for all the other lime meringue pies.