KEY LIME PIE WITH MERINGUE RECIPES

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KEY LIME MERINGUE TART RECIPE RECIPE | EPICURIOUS



Key Lime Meringue Tart Recipe Recipe | Epicurious image

Fresh Key limes add a delicious tang to the filling. And the finishing touch? A crown of perfectly browned meringue. Timing note: The finished pie needs to chill for at least an hour before serving.

Provided by Karen DeMasco

Yield Makes 8 servings

Number Of Ingredients 18

3 large eggs
3 large egg yolks
1/2 cup sugar
1/3 cup fresh Key lime juice (from about 18 limes) or regular fresh lime juice
3 tablespoons fresh lemon juice
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1/4-inch cubes
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 ounces chilled cream cheese, cut into 1/2-inch cubes
1 tablespoon sugar
3/4 cup unbleached all purpose flour
1/4 teaspoon coarse kosher salt
4 large egg whites, room temperature
2/3 cup sugar
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
9-inch-diameter tart pan with removable bottom Kitchen torch

Steps:

  • Whisk eggs, yolks, sugar, lime juice, lemon juice, and coarse salt in medium metal bowl. Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). Remove bowl from over water. Gradually whisk butter into curd a few cubes at a time until smooth, allowing butter cubes to melt before adding more. Strain curd through fine sieve set over small bowl. Press plastic wrap directly onto surface of curd and chill overnight. DO AHEAD: Lime curd can be made 2 days ahead. Keep chilled.
  • Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Add flour and salt and beat just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
  • Preheat oven to 375°F. Roll out dough on lightly floured work surface to 11- to 12-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Trim dough overhang to 1/2 inch, then fold overhang in, forming double-thick sides extending 1/4 inch above sides of pan. Pierce crust all over with fork. Freeze crust 20 minutes.
  • Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 25 minutes. Remove foil and beans. Continue to bake until crust is golden and cooked through, about 20 minutes longer. Cool crust completely in pan on rack. Spread curd evenly in baked crust. Chill while making meringue.
  • Using electric mixer, beat egg whites in large bowl on medium speed until foamy. Increase speed to medium-high and beat until soft peaks form. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Beat in vanilla and coarse kosher salt.
  • Spoon meringue in dollops atop curd, then spread and swirl decoratively with table knife. Using kitchen torch, brown meringue in spots, creating white and golden peaks and valleys. Chill uncovered at least 1 hour before serving. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
  • Remove sides from tart pan. Place tart on platter and serve.

LIME MERINGUE KISSES COOKIE RECIPE RECIPE - FOOD.COM



Lime Meringue Kisses Cookie Recipe Recipe - Food.com image

Adapted from TAMI L. SMITH: Specialty Baker & Contributing Editor to www.baking 911.com. Try lemon or orange zest.

Total Time 1 hours

Prep Time 20 minutes

Cook Time 40 minutes

Yield 24 serving(s)

Number Of Ingredients 5

2 large egg whites (room temperature)
1 pinch salt
2/3 cup sugar (sifted)
1 teaspoon lime zest (finely grated)
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 250° (F) Cover 2 baking sheets with parchment or foil.
  • Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.
  • Fold in lime zest and vanilla.
  • Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
  • Bake until dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

Nutrition Facts : Calories 23.1, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 11.1, CarbohydrateContent 5.6, FiberContent 0, SugarContent 5.6, ProteinContent 0.3

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Feb 04, 2020 · Whisk the sweetened condensed milk with the egg yolks until smooth and well blended. Featured Video Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325 F for 15 to 20 minutes. Remove from oven and increase the temperature to 350 F if meringue is used.
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KEY LIME MERINGUE PIE | PAULA DEEN
Set aside. In a small bowl, lightly beat 3 egg yolks. Mix in a little bit of the cooked grits to temper the eggs. Add the grits and a stick of butter to a bowl. Stir to melt butter, then add 1 cup sugar, flour, egg yolks, buttermilk and key lime juice. Pour into pie shell and bake for 35 to 40 minutes or until set. Remove pie from oven.
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CLASSIC KEY LIME PIE WITH MERINGUE TOPPING | DESSERT ...
Nov 06, 2015 · Classic key lime pie with meringue topping is an all-American dessert recipe. Fluffy meringue sits on a tart key lime pie on a lovely biscuit base. It’s the perfect combination of sweet and sharp, and makes a light and refreshing dessert that everyone will enjoy. Those zesty flavours are what makes it so light and zingy.
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RECIPE: KEY LIME PIE - TASTING TABLE
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KEY LIME MERINGUE PIE - BAKERITA
Jun 27, 2011 · Bake until just set in center, 15 to 20 minutes. Let cool. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar together. Add in the sugar 1 tablespoon at a time and whip until the meringue holds stiff peaks and looks glossy. Whip in the vanilla extract.
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Jun 15, 2020 · Whisk the condensed milk with the lime juice, zest and vanilla and then whisk in the egg yolks (save the whites for the meringue). Pour this into the cooled crust and bake for 30 minutes, until the filling no longer jiggles when the pan is moved. Cool the pie to room temperature. Once cooled, the pie can be chilled and topped with meringue later.
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KEY LIME PIE RECIPE | MYRECIPES
Directions. Preheat oven to 350°. Combine crumbs and melted butter in a bowl. Place 1 egg white in a small bowl; stir well with a whisk until foamy. Add 2 tablespoons egg white to graham cracker mixture, tossing well with a fork to combine. Discard remaining beaten egg white.
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