Since it is near the end of Summer I am in the mood for something lemony. I love Lemon Meringue Pie, so I thought let’s give a twist to this all time favorite, we will divide the filling into lemon and lime. Are you ready to put a spin on this diner classic? Let’s do it……
Sweet Pastry Crust
- 9 oz Flour
- 3 Tblsp Sugar
- pinch of Salt
- 5 oz cold Butter (cut up)
- 3 Tblsp Crisco (shortening)
- 1 1/2 Egg Yolks (save the whites for the meringue)
- 3 Tblsp Water
Combine the flour, sugar, salt butter and crisco together with the paddle attachment. Mix until it forms large crumbs. Stir the yolks and water together. Slowly add into the dough, stop mixing when it comes together. Overmixing will make the dough tough. Pat into a 9″ pie pan or 9″ springform pan. I don’t even own a pie pan, I use my springforms for everything. Pat the dough up the sides of the pan, pierce all over with a fork.
Place the crust into the freezer for 15 minutes. Bake in a 350 degree oven for 28 minutes until golden. Let cool.
Lemon and Lime Filling
- 3 Cups Sugar
- 1/2 tsp Salt
- 3 Cups Boiling Water
- 4 Tblsp Butter (half a stick)
- 3/4 Cup Cornstarch mixed with 2 1/2 Tblsp Water
- 6 Egg Yolks (save 2 whites for the meringue)
- 1/4 Cup fresh Lemon juice and zest (3 lemons)
- 1/4 Cup fresh Lime juice and zest (2 limes)
Put the sugar, salt, boiling water and butter into a medium saucepan. Bring to a slow boil and stir. Make sure the sugar is dissolved. Add in the cornstarch and water mixture. Use a wire whisk to continuously stir until bubbly, about 3 minutes. Scoop some of this hot mixture into the egg yolks to temper it, stir it to heat up the yolks, now pour into the saucepan and whisk. Cook for another 3 minutes, whisking to incorporate the yolks.
Divide this mixture into half, putting half into another bowl. In one pan put the lemon juice and zest, stir, I added in some yellow food gel to give it a brighter color. In the other bowl stir in the lime juice and zest, add in some leaf green food gel, just a little for a lime shade.
Now is the fun part, layer the fillings. Take half of the lime filling and using the back of a spoon swirl over the bottom of the crust. Now take half of the lemon filling and gently swirl over the lime filling. Proceed layering with the rest of the fillings.
Now let’s get this covered with the meringue. Set the oven at 400 degrees.
- 4 Egg Whites (room temperature)
- 1/2 Cup Sugar
- 1/2 tsp Vanilla
With the whisk attachment whip the whites until frothy. Add in the sugar, a little at a time. Whip on high speed until thick and the meringue sticks to the beater. Add in the vanilla. Using a spatula cover the filling completely. Use the back of a spoon to make a design on the meringue. Bake for 8 minutes, until golden in color. Let cool for half an hour, then refrigerate for at least 2 hours. I sprinkled the top with edible glitter, you could also use multi colored sprinkles.
I am patiently waiting the two hours for the pie to cool. I am so curious to taste this combination of lemon and lime. The time has come……. I slice into the pie. I see the layers of lemon and lime custard,
I can’t get the pie fast enough onto the plate… I grab a fork to taste this new concoction…. how refreshing. I am enjoying the buttery crust, the tartness of the lime; the citrus flavor of the lemon, and at last the pillowy, airiness of the meringue topping. What a way to end the Summer! Make one or two for your Labor Day Weekend Celebration.