My OperaLime Pie
Tuesday, August 25, 2009 2:26:36 AM
Last week, a friend in the office had a dream. Actually, a wish, a really strong wish: Lime Pie. She even had a couple of different pies, available in some restaurants and cafés, around the office, but they didn’t work. Something had to be done... And I was afraid no one there was available for such a task. I had to save the day! *Pulls out the shirt and reveals his super-apron!* (That was really weird...)
Lime Pies are a very common staple dessert in restaurants, here in Brazil, along with Milk Pudding, Papaya Crème and Passion Fruit Mousse. It’s different from the American Lemon Pie, or the French Citron Tarte. It’s just too Brazilian for them.
First, it’s made from limes, instead of lemons. We barely have lemons, here. They’re usually more expensive, and in a just average quality. They’re not our first sour citrus option. The second, and most decisive "Brazilism" is the presence of our so important Sweetened Condensed Milk. Brazilian Doçaria (which stands for French Patisserie or American Pastry) is an intense Sweetened Condensed Milk user. And whenever you see someone using that, the odds are, there would be a Brazilian behind the plot.
Lime Pies are a very common staple dessert in restaurants, here in Brazil, along with Milk Pudding, Papaya Crème and Passion Fruit Mousse. It’s different from the American Lemon Pie, or the French Citron Tarte. It’s just too Brazilian for them.
First, it’s made from limes, instead of lemons. We barely have lemons, here. They’re usually more expensive, and in a just average quality. They’re not our first sour citrus option. The second, and most decisive "Brazilism" is the presence of our so important Sweetened Condensed Milk. Brazilian Doçaria (which stands for French Patisserie or American Pastry) is an intense Sweetened Condensed Milk user. And whenever you see someone using that, the odds are, there would be a Brazilian behind the plot.
Well, my friend was in need of a lime pie. And I had to do something... So, I made this pie, using some leftover frozen shortcrust pastry*, from my Bakewell Tarts, and some really fresh and ripe limes (as I learned with a href="http://www.davidlebovitz.com/archives/2009/08/lime_meringue_tart.html" target="_blank">David Lebovitz. I swear I thought limes should be always green). For this filling recipe, I could make one whole 20cm pie, and with the leftover (about a third), I filled some store-bought canapé cones.
Brazilian Lime Pie
Serves 6, with some leftover cream
Zest of one lime
100ml lime juice
1 can (395g / 300ml) sweetened condensed milk
1 can (300ml) light cream
1 egg white
pinch of salt
few drops lime juice
2 tbsp sugar
Pre-bake your pie shell. After that, heat the oven to 220ºC.
In a large bowl, combine zest of lime, 100ml lime juice, 1 can sweetened condensed milk and 1 can light cream. Whisk together until you combine everything. Allow it to rest for about 5 to 10 minutes, while you whip up a meringue.
To whip the meringue, use an electric mixer in high speed. Beat the egg white till you reach soft peaks, and then add the pinch of salt and drops lime juice. Continue whipping to stiff peaks, and then, start adding sugar, little by little, while still beating. You should end up with a white glossy meringue.
To assembly your pie, pour a layer of your lime cream in the shell, and then cover it with your meringue. Bake it in the very hot oven for about 3 to 5 minutes, just to brown the top of your pie. Chill it down and serve plain, no need to garnish with anything else!
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