While we haven’t quite reached the peak of spring temperatures, the beautiful sunshine peeking out behind the still-threatening clouds leaves me hoping and longing for summertime.
And with summertime comes some of my favourite flavours – lemon and lime! And other than sherbet or drinks, I can’t think of a better way to consume these than in pie form.
So up today we have a Lemon Meringue and Cool Lime pie. I hope you enjoy!
Lemon Meringue Pie
Lemon Meringue is one of those pies that people are often fearful of – mostly because of the meringue topping! But with a few tips and tricks, you too can make a deliciously fluffy and lightly browned meringue.
First, start off with the crust. You can use a graham cracker crumb crust, a basic pastry crust, or a sugar cookie/shortbread crust. I decided to go with the latter to make things a little different. (And forgot to take pictures)
- 1/3 cup sugar
- 1/2 cup butter, room temp
- 1 1/4 cups flour
- 1/4 tsp salt
- 2 tbsp milk
- 1 tsp vanilla
Cream together sugar and butter until light. Beat in flour, salt, milk and vanilla, until moist and crumbly.
Press the dough into a tart pan (about 9 or 10 inches) and press it up the sides. Make sure the bottom layer is even.
Bake @ 400 F for 15-20 minutes, or until the crust is set and firm around the edges. (It will be baked later in the recipe, so don’t over-do it now! I over-baked mine and it was REALLY hard to get out of the pan with the pie) Cool.
Now for the filling!
- 1 cup sugar
- 2/3 cup cold water
- 1/2 cup corn starch
- 3/4 cup lemon juice
- 2 tsp lemon zest
- 4 large egg yolks
- pinch of salt
1 1/4 cups boiling water
In a medium saucepan combine the ingredients from sugar to salt. Whisk until starch and sugar is dissolved.
Stir in boiling water and place sauce-pan over medium-high heat. Bring to a boil while stirring gently, then reduce heat to medium-low and cook up to one minute while stirring gently.
Immediately pour the pie filling into the cooled crust and allow to cool completely. Refrigerate.
- 4 large fresh egg whites at room temp
- 1 tbsp corn starch
- 1/4 cup water
- 1/2 cup sugar
- 1/2 tsp cream of tartar
Cool Lime Pie
My mom would always make this pie in the summertime, or for just any old occasion. After I made it and we tasted it, I realized I should have used a chocolate cookie crumb crust! But I forgot and used a graham cracker crumb crust. As I was having a busy baking weekend, my hubby picked up 2 pre-made store bought ones (GASP!), but you can feel free to make your own – just use the oreo crumbs instead! It’s way better tasting :D
- 1 package cooked vanilla pudding and pie filling
- 1 package lime gelatin
- 2 cp water
- 1/4 cp sugar
- 1 1/2 tsp grated lime rind
- 2 tbsp lime juice
- 3 1/2 cp whipped topping
- 1 9 in. chocolate crumb crust
Combine pie filling, gelatin, water and sugar in a saucepan.
Cook and stir over medium heat until the mixture comes to a boil.
Add lime rind and juice. Pour into a bowl and refrigerate until cold and slightly thickened.
Fold in 2 1/2 cups of whipped topping.
Let your kitchen helper lick the whisk :D
Spoon into the crust. Freeze 1 hour or chill 3 hours before serving.
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