CHEF JEFF — ONE BYTE AT A TIME: Key Lime PieTry this new twist on an old favorite.
By: Herald Staff Report,
Try this new twist on an old favorite.
Key Lime Pie
2¼ cups sugar
9 tablespoons cornstarch
6 egg yolks, stirred with a fork
½ cup plus 1 tablespoon Key lime juice
Grated zest of 3 or 4 Key limes
1 tablespoon butter
1 10-inch or 2 8-inch baked pie shells
6 egg whites
6 tablespoons confectioner’s sugar
1 teaspoon vanilla
Mix sugar, cornstarch, 2¼ cups water in saucepan over medium heat. When it boils, whisk small amount into egg yolks to bring them up to temperature. Then whisk yolk mixture into sauce pan. Cook, stirring, for minute or 2. Remove from heat. Stir in juice, zest, butter. Pour into prepared pie shells(s). Heat oven to 350 degrees. Beat egg whites until stiff, adding sugar a tablespoon at a time. Stir in vanilla. Spread meringue over hot filling. Bake until lightly browned.
Yield: Serves 16.
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