Mustard's Lemon-Lime Meringue Pie

Mustard’s Lemon-Lime Meringue Pie

Mustard's Lemon-Lime Meringue Pie

Mustard’s Lemon-Lime Meringue Pie

Mustard’s Lemon-Lime Meringue Pie
 
Mustard’s Lemon-Lime Meringue Pie
Recipe By:

Ingredients
  • 1 prebaked 11” tart or 9” deep-dish pie crust (you can make from scratch or buy one)
  • FILLING:
  • 6 large eggs
  • 1 ½ c. sugar
  • ½ c. freshly squeezed lime juice (4-6 limes)
  • ¼ c. freshly squeezed lemon juice (about 2 lemons, zested before juicing)
  • 1 c. heavy whipping cream
  • 1 T. grated lemon zest
  • MERINGUE:
  • ¾ c. egg whites (about 6 large eggs)
  • ¼ t. cream of tartar
  • 1 ½ c. firmly packed brown sugar

Instructions
  1. Prepare pie crust as directed and bake. About 15 minutes before crust is finished baking, make the filling.
  2. Whisk eggs and sugar together until smooth. Whisk in lime and lemon juice, until smooth. Whisk in cream, then strain filling through a fine-mesh sieve into a large measuring cup and stir in lemon zest. Filling will be quite liquid at this point.
  3. Without removing crust from oven, pour filling into crust. Reduce oven to 325 and bake pie for 35-40 minutes or until center is set. Cool pie on a rack, refrigerate until cold.
  4. To prepare meringue, place egg whites and cream of tartar in electric mixer fitted with whip attachment. Place brown sugar in small, heavy saucepan, add water to cover, attach candy thermometer to pan and turn heat on high. When sugar is 240, start whipping whites on high speed (they should be foamy and starting to thicken before you add the brown sugar.)
  5. When sugar is at the high soft-ball stage (245), remove thermometer from sugar, and with mixer still running, carefully avoiding the whip, pour the sugar into egg whites in a thin stream.
  6. When steam starts to come off the whites, add sugar more quickly. When all sugar has been added, continue whipping until firm but soft peaks form. The meringue should still be quite warm. Quickly spread meringue on top of the pie, shaping it with a rubber spatula to form a high, smooth dome. With back of soup spoon, make decorative waves, working quickly because as the meringue cools it will become stiff and difficult to shape.
  7. Preheat broiler and place pie on lower oven rack to brown, turning every few seconds to brown evenly. Store pie in refrigerator, but plan on serving it within 3-5 hours, as the meringue may start to weep.

Notes
******I know this seems to be a task but I promise you it is the best lemon-lime pie you ever had. If you can’t make it, travel to Napa and eat at one of Cindy Pawlcyn’s restaurants. YOU WILL NOT BE DISAPPOINTED!!!

 

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