LIME MERINGUE PIE
Make and share this Lime Meringue Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl add flour and cut in butter until crumbly.
- Mix in yolks and enough cold water to make a smooth dough.
- Wrap in plastic and chill for 15 minutes.
- Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
- Use weights or rice or beans.
- Filling-------------------.
- Combine sugar, cornstarch, water and lime juice in a medium saucepan.
- Whisk until smooth.
- Stir in yolks and butter until well combined.
- Gradually add boiling water.
- Bring mixture to a boil.
- Reduce and simmer for 1 minute.
- Remove from heat.
- Add zest and food coloring if using.
- Mix well.
- Turn into the cooled pie shell.
- For Meringue------------------------èÀ.
- Beat whites until stiff peaks form.
- Slowly beat in sugar until dissolved.
- Spoon meringue onto filling.
- Bake in a 350* oven for 15 minutes or until meringue is light brown.
LIME MERINGUE PIE
A delicious combination of a lemon meringue pie and a key lime pie. Easy to make too. Garnish individual servings with lime slices and a sprig of mint.
Provided by ANN MACGREGOR
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
- Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
- In a large clean bowl, whip egg whites with cream of tartar until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
- Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 547.4 calories, Carbohydrate 85.4 g, Cholesterol 187 mg, Fat 18.4 g, Fiber 0.5 g, Protein 13.2 g, SaturatedFat 7.9 g, Sodium 315.8 mg, Sugar 75.6 g
LIME MERINGUE TART
Steps:
- Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and Crisco and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
- Raise the oven temperature to 425 degrees F.
- For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
- Immediately spread the lime filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs, one at a time, and then add the lime zest, lime juice, and salt. Don't worry; it will look curdled.
- Pour the mixture into a small saucepan and cook over medium-low heat for 6 to 8 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for a minute or two, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl, cover with plastic wrap and chill.
- Yield: 3 cups
LINDA'S PUERTO RICAN LIME PIE
I have been told hundreds of times that this is the best lime pie my friends and aquaintances have ever had, and have had requests for it at every pot luck and party. I truly believe that the limes from my yard in PR are the reason. They have the most incredible flavor. But another factor is that the filling is slightly tart. The sugar content of most lime pies masks the lemony flavor. Your limes should be juicy. If not, increase the number of them. My limes (actually, "limon") are around 1 1/2 inches in diameter and juicy. You can experiment with yours. Except for the crust which must be regular, not graham cracker (again too sweet), the preparation is simple and quick. The pie contains no eggs, and will not be stiff. If you prefer a stiffer pie, add an ingredient like "Whip It" to the cream. The lack of stiffnes does not affect the wonderful flavor nor the rave reviews that this pie gets!
Provided by Linda Schaffer
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Prick bottom of pie shell to prevent a dome from forming.
- Bake pie crust until golden brown.
- Cool.
- In the meantime, squeeze the juice from 7 or 8 limes, and remove the seeds.
- Whip 1/2 of the cream (1/2 pint) with the vanilla, and add it to the sweetened condensed milk in a medium sized bowl.
- Mix gently.
- Add the lime juice and gently stir until completely mixed.
- Refrigerate for 2 hours.
- After the crust has completely cooled, pour in the filling.
- If desired, whip more of the cream and cover the top of the pie with a thin layer.
- Bitter shredded chocolate or cocoa can be sprinkled on top if desired.
- Keep the pie refrigerated until served.
- A few times, I have rolled pecan chips into the unbaked crust.
- People loved the added texture and flavor of the pecans.
Nutrition Facts : Calories 497.4, Fat 33.9, SaturatedFat 18.3, Cholesterol 98.4, Sodium 203.7, Carbohydrate 45.1, Fiber 2.5, Sugar 28.1, Protein 6.9
CUBAN GUAVA AND LIME MERINGUE PIE
One of my grandmother's signature recipes has a ruby orange filling that is uniquely suited to the meringue pie due to its zesty sweet taste.
Provided by miamimamas
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 1. For the pastry, blend the butter cubes and flour into small crumbs quickly so the butter stays cold. In a separate small bowl, combine egg yolks with 2 tsbs. water, then blend into flour crumbs until pastry reached right consistency -- this may require a few more drope of water blended into the pastry.
- 2. Roll out cold pastry on floured surfce and place on to pie tin. Then refridgerate foir 30 minutes.
- 3. Prick the bottom of pastry pie bottom and heat oven to 200c/180c fan /gas 6 nad blind bake for 15 minutes (my grandmother did not use parchemnt paper or beans to keep the pastry from rising.she just pricked the pastry several times right before putting it in the oven.).
- 4. For the filling, slowly heat guava paste, 2 tablespoons of water, sugar and lime juice for until just blended. Remove from heat.
- 5. Add butter and beaten whole egg and egg yolks to pan. Heat at medium, stirring vigorously for a few minutes until blended and then set the filling aside in the refridgerator.
- 6. For the meringue, whisk egg whites into stiff peaks, slowly add sugar, whisking as you add a bit at a time. Finally whisk in the corn flour until you have thick glossy peaks.
- 7. Pour the filling in the pastry case, followed by the meringue. Bake for 18 -20 minutes until the meringue is crisp and slightly coloured. Let the pie sit for at least an hour before serving.
Nutrition Facts : Calories 595.7, Fat 25.4, SaturatedFat 15.2, Cholesterol 145.6, Sodium 247.3, Carbohydrate 84.9, Fiber 1.5, Sugar 50.1, Protein 8.6
PUERTO RICAN RUM PIE
Make and share this Puerto Rican Rum Pie recipe from Food.com.
Provided by littleturtle
Categories Pie
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar, and beat in eggs, one at a time.
- Add melted chocolate, coffee and rum extract.
- Add flour and walnut pieces, and mix.
- Pour into unbaked pie shell.
- Top with walnut halves.
- Bake at 375F for 25 minutes.
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