Lime Curd Pie

Updated at: Thu, 17 Aug 2023 06:31:39 GMT

Step 1

Curd: In a heat proof bowl, combine egg yolks, sugar, key lime zest, key lime juice and salt. Whisk to combine. Place bowl over a double boiler and cook over medium-low heat, whisking constantly until thickened. It takes about 5-7 minutes. Remove from heat and add butter. Stir until smooth. Place in a jar. Let it cool to room temperature, then refrigerate. Keep in the fridge for up to 1 week.

Step 2

For the Crust

Step 3

Preheat oven to 375 °F and set an oven rack in the middle position.

Step 4

In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter; stir with a fork first, and then your hands until the mixture is well combined. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5-inch (deep-dish) pie pan. The crust should be about ¼-inch thick. (Tip: do the sides first.)

Step 5

Bake for 10 minutes, until just slightly browned. Let the crust cool on a wire rack.

Step 6

Meringue: Increase the oven temperature to 400 ­­°F (200 ­­°C). Whip the whites and cream of tartar with electric beaters or in a stand mixer fitted with the whip attachment until they are just past foamy (frothy but not holding a soft peak). Bring the sugar with 3 Tbsp (45 mL) of water up to a boil on high heat without stirring. Continue to boil the sugar until it measures 240 ­­°F (115 ­­°C) on a candy thermometer. Carefully pour the sugar down the side of the bowl while beating on high speed and continue whipping until the meringue is almost at room temperature, about 5 minutes. Step 5 Place the meringue in a large piping bag fitted with a large star tip. Pipe a pattern of your wish (spikes upward or spiral around) on top of the cooled filling (alternatively, you can dollop and spread the meringue over the filling). Bake this for 4-5 minutes, until the meringue browns as desired (keep an eye on it, it can brown quickly!) Alternatively, the meringue can be browned using a butane torch (since the meringue is fully cooked, the torching is for effect). Cool the pie to room temperature and then chill completely (2-3 hours) before serving.

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