Friday, April 16, 2010
Lemon-Lime Meringue Pie
For this pie, I used this recipe, except that I used a mixture of lemon and lime juices instead of pure lemon juice. Things were going smoothly, until I failed to read the line in the directions that reads, "Simmer mixture, whisking 3 minutes." I had already whisked in the butter, lemon-lime juice, and zest before I caught my oversight. Considering this is the part that involved raw egg yolks, I decided to put everything back on the burner and do the 3-minute simmer-whisking with all the citrus goodness and butter having already being added. Doing this thickened the mixture up a bit more and most likely cooked the egg yolks sufficiently. Hopefully, I didn't lose any citrus flavor to evaporation in the process. I'll let you know after I try a slice.
For meringue novices out there, here are some tips, complete with the first video clip to adorn the blog! When it says to beat until soft peaks form before you add the sugar, it took me about 3-4 minutes on med-high speed on my mixer. The resulting liquid was white and frothy (small bubbles throughout) and made little mounds when I dipped a spoon in. After I added the sugar, I beat the mixture on high for about 5 minutes, until it looked white and creamy (like whipped cream) and you could see clear swirls forming from the electric beater. For a look at "just until stiff peaks form," check out my video clip:
Current Pie Tally: 14