Ben the Baker

Just a guy trying to get his kids to eat

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Key Lime Pie

Posted by osakaben41 on September 25, 2009

Key Lime 1

I do so love me some limes.  

One of the first things I wanted to try making from the Charlie Trotter Desserts book was this recipe for a stacked, crustless Key Lime Pie.  However until Starfruit made themselves available I was sadly thwarted.Key Lime 2

In its components this was a very straight forward thing to build.  The custard is just an egg yolk heavy lime curd, baked in a water bath with slices of star fruit interspersed throughout the top.  Once it sets up, I took a cookie cutter to it to get the disks.

The meringue layers were just straight egg whites and sugar piped into circles and baked at low temperature for about an hour and a half.  Ideally I should have yanked these from the oven before the edges started to brown, but at this point we were well past midnight and it’s hard to watch anything that closely for over an hour.  Meringues will stay on the list of a trick to be mastered, but at least they tasted decent.

Key Lime 3

The recipe calls for segments of Key Limes to be steeped in a simple sugar, which again, proved somewhat harder than it would appear.  I can segment an orange with them best of them, but key limes are about the size of a runt ping pong ball, and without a scalpel, they were tough to get just so without crushing them.

The sauce was a quick caramel with some chunks of starfruit mixed in, then blended and strained.  Again, it wasn’t bad, but I think it would have been better if the starfruit were riper.  I’ve said it before and it’s worth repeating, baking with fruit is always more depended on good fruit than any technique you bring to it. 

Taste wise it was very sweet and very tart.  I was hoping the meringue would help cut the lime taste somewhat, but it actually added just another layer of sugar.  There has to be a way to  add something to act as a foil to all this sugar.  Something to explore in another experiment perhaps.


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