At first, I wasn’t sure if I wanted to make this pie. Never been a big lime fan and meringue isn’t my favorite either but decided it was time to stretch.
Reading over the calorie-rich ingredients induced a wave of impending guilt that could only be calmed by eating a big jar of lettuce. Then I forged ahead. I’ll admit I was not able to follow the recipe to the letter. It just wasn’t in me. I couldn’t use that much butter. So I left out 1/2 cup. Also cut the sugar back a couple of tablespoons.
Another departure from the directions involved cooking the cream. I don’t have a double boiler and my attempts to improvise were futile. So I enlisted my trusty microwave to do the job. Using my favorite glass batter bowl, I thoroughly mixed the eggs/sugar/cornstarch/juice mixture. Then I cooked it in the microwave on medium speed whisking vigorously after every minute. Within about 6-7 minutes, I had a thick, creamy mixture that hit 180 degrees. I followed the directions thereafter, putting it through a sieve and then in the blender for 3 minutes. It was velvety smooth.
My last challenge was the meringue. I’ve never met a meringue I really, really liked. But the picture in the book is beautiful and I wanted to try again. Another concern was about the baking directions. Does broiling for a minute or two really cook the meringue all the way through? Or am I eating raw egg whites? Just decided I wouldn’t think about that for now. The pie turned out fine and my family enjoyed it.
Speaking of the picture, now I know why Dorie’s photographer used a pastry crust instead of a graham cracker crust. Impossible to get a perfect slice.
Check out Linda at The Tender Crumb for the recipe.