TWD: Creamiest Lime Cream Meringue Pie

Getting my post in just under the wire this week, so I’ll try to keep it short and sweet 🙂

This week’s TWD was chosen by Linda of Tender Crumb: creamiest lime cream meringue pie! I bought a big bag of limes a few weeks ago intending to make a summery lime pie and never got around to it, so I was thrilled to have an opportunity to use my limes before it was too late!

The pie has 3 components: crust, lime filling and meringue topping. Dorie offered two options for the crust – a traditional pie crust or a graham cracker crust. I went with the latter to use up some graham crackers and, frankly, because it was easier. I crushed my graham crackers by hand and didn’t make the crumbs small enough so my crust was a bit fragile but delicious nonetheless! The filling was without a doubt my favorite part of the pie – it was smooth and velvety and just perfect. I did have some trouble getting it up to 180 F as the recipe indicates (even using a metal bowl the highest I got was about 165 F) but it didn’t seem to impact the outcome. Finally, the meringue topping. There’s something about meringue that I just find really cool. I love the simplicity of taking egg whites and sugar and creating something so fluffy. I just used my torch to brown the top of the meringue instead of sticking it under the broiler. When I cut into my pie I realized that my meringue layer was crazy tall so I’ll scale back a bit next time.

Many thanks to Linda for her selection this week! I think it’s a perfect summer pie and will definitely make it again. You can find the recipe on Linda’s site (along with some wonderful photos of her pie) if you still haven’t picked up Dorie’s book. Also, be sure to check out the TWD blogroll to see how everyone else fared.