LOOKING for: Lemon meringue & key Lime Pie

15 years ago

Ok, as long as i'm here

i'll request this recipe from my youth.

we used to visit St Augustine, Fl. every year for our vacation during August (1961-1969). We always ate at a local family

restaurant and they usually had a huge pie that was my favorite: lemon meringue & key lime mixed together.

This thing was huge!!! It had a yellow layer and a green layer and was topped with a mountain of meringue (about 4 inches). If they didn't have it when we first got there

sometime during the week they made it so i could have a piece before we went home.

It sound simple enough to do.

would you suggest: make a key lime filling and bake it in a deep dish then top it with warm lemon filling, and then top with meringue(made with hot sugar syrup)and bake until browned. Or put the lemon filling on the bottom, then the lime and then the same meringue?

or do you just have a recipe?

diggerb

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Comments (7)

ginger_st_thomas
15 years ago
You wouldn't bake the lime filling or the lemon one. They're cooked stovetop & only put in the oven long enough to brown the meringue.
ginger_st_thomas
15 years ago
If the pie uses sweetened condensed milk & a graham cracker crust, it's baked. What you can do is bake the following key lime in a deep dish pie pan (those big, glass pie pans) holding off on the meringue & then top it with a traditional lemon pie filling, then put the meringue on top & bake until the meringue browns.

I have a good recipe for the lemon that you can use but I have to dig it out.

Here is a link that might be useful: Key Lime Pie
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I would speculate that the pudding base was not cooked to a full, yet gentle, boil before the eggs were added. I make chocolate pudding all the time for hubs, as it is his go to favorite. It is much the same process of making a thickened pudding base before adding the eggs. Once the base comes to a boil, let it cook gently for a couple of minutes until it thickens up, but do account for the fact that it is going to get thicker as it sets up. Then add in the eggs and I generally bring it back to a very gentle boil ,briefly If you continue cooking that with the eggs in it, it is going to do some strange things to the eggs. After all, this is not really a custard pie such as a pumpkin or a buttermilk where it gets baked in the oven. I have a recipie from an old Betty Crocker book that uses both cornstarch and flour in egual measure. I like it better than just corn starch. It seems to give some extra body to the pie, but it doesnt taste at all floury. My difficulty is with the meringue... I cant seem to make one that does not end up weeping. You might try adding in a couple of tablespoons of flour along with the starch. I think it makes a nice difference and I have never had any problem with it not setting up. But, really, cook it until if has thickened BEFORE adding the eggs, and bring it back to a gentle boil very briefly after the eggs. I bet that solves the problem.
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I put a lot of whipped cream on my pie - I use 1-1/4 cups heavy cream plus 1 tbsp confectioner's sugar. If I do not have confectioner's sugar, I use 1 tbsp regular sugar plus 1/2 tsp cornstarch. The confectioner's sugar has cornstarch in it, which is why it helps the cream. Before whipping the cream, I store the bowl and beaters in the freezer for at least an hour, and I store the cream in the freezer for about 20 minutes before whipping it. Cold utensils and cream allow you to whip it stiffer without making it into butter. Mine keeps for several days refrigerated. I do not use Key limes to make lime pie, since I have a Bearss lime tree in my back yard (which has lots of limes right now), and I actually prefer the Bearss limes to Key limes, as they are seedless and larger. I also prefer whipped cream to meringue, but on a lemon chiffon pie, I use meringue. I always use what I like rather than what is traditional. Also, I use an 8" pie pan, if I have one - my recipe will not fill a 9" pan, but I use that if it is all I have. The recipe uses a can of sweetened condensed milk, and the cans are smaller now than they used to be. I also always make a graham cracker crust. I should probably make one of these pies, since I have so many limes now and need to use more of them.
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ginger_st_thomas
15 years ago
FRESH LEMON MERINGUE PIE
1 1/2 cups sugar
3/4 cups + 2 TBL cornstarch
1/2 cup cold water
1/2 cup fresh lemon juice
3 egg yolks, beaten
2 TBL butter, softened
1 1/2 cups boiling water
1 1/4 tsp lemon zest
2 drops yellow food coloring, optional

combine 1 1/2 cups sugar & cornstarch in a 2 qt saucepan. Add the cold water & lemon juice gradually, whisking until smooth. Stir in the egg yolks. Add the butter. Add the boiling water gradually, stirring constantly.
Bring to a boil gradually, stirring constantly. Boil just until thickened, then reduce the heat to medium. Cook 1 minute. Remove from heat. Stir in the zest & food coloring, if using. Spoon into the pie shell (or on top of the lime filling.) Let stand until a thin film forms over the filling then top with meringue & bake in a preheated 350Â° oen 12-15 minutes or until golden brown. (Watch carefully.) Let stand at room temperature away from drafts for 2 hours before serving. Store, covered in the refrigerator.~~Texas Ties
diggerb2
Original Author
15 years ago
ok, so i'm going to take whirl at this.
put the keylime on the bottom and then top it with the lemon filling and finish up with the meingue.

also thank you for the toffee chiffon recipe. it's probably close to what i want.

diggerb
ginger_st_thomas
15 years ago
You're very welcome.
jillq
15 years ago
It sounds like this Florida Pie I've been coming across on a lot of food blogs.

Here is a link that might be useful: Florida Pie
whyreliv
15 years ago
My Sweetheart (Neil) makes the best lemon-meringue pie. He's been making it since he was young. He and his brother kept wanting them and their mom told them to start making them themselves, and whomever made the pie, got half! Long funny stories go along with that. I'm not permitted to make his pie, because that's his claim to fame, although I will say it is VERY similar to ginger st thomas', except he doesn't use food coloring. Heaven forbid I do the meringue. That's a work of art in itself..lol.

What I wanted to suggest is his crust. He makes it with a graham cracker crust and not pastry (I am allowed to make that part). At first I thought he was nuts, but I tell you what... once you've had the pie with a graham crust, you'll wonder why you liked it so much with pastry.

Give it a try. I think you'll be surprised. It is now expected that we show up with his pie to everyone's home we're invited to. While Neil is thrilled about that (you know how men like to strut), it also keeps him from eating half and having to settle for one piece like everyone else. Poor baby. Great having a guy who loves to cook, too, finally.

Let me know what you think! Have a great weekend...

LOOKING for: Lemon meringue & key Lime Pie

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LOOKING for: Lemon meringue & key Lime Pie

Comments (7)

ginger_st_thomas

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ginger_st_thomas

diggerb2Original Author

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