Mexican Lime Pie

Method12 steps

1. 1

   Step 1: Butter a 9-inch pie dish and dust it lightly with some of the extra flour. Wash the limes and dry them before zesting and squeezing. Keep the remaining dusting flour for rolling the pastry.

   Uses Extra unsalted butter for greasing the dish, as needed · Extra all-purpose flour for the dish, counter and rolling pin, as needed · Water for washing limes, as needed; drained

2. 2

   Step 2: With a mixer’s paddle attachment, beat all the softened crust butter (¾ cup) on medium speed for about 2–3 minutes until creamy. Beat in the tablespoon of sugar (1 tbsp), the pinch of salt and the two yolks. On low speed add all 2¾ cups flour in roughly half-cup additions, then all the milk (½ cup), mixing just until the pastry comes together. Form a ball and wrap it.

   Uses ¾ cup unsalted butter, at room temperature · 1 tbsp sugar for crust · A pinch of kosher salt for crust · 2 egg yolks for crust · 2¾ cups all-purpose flour for crust · ½ cup whole milk for crust

3. 3

   Step 3: Refrigerate the wrapped pastry for about 30 minutes, until firm enough to roll.

   Chill the pie pastry · 30 minUses All the wrapped pastry

4. 4

   Step 4: Heat the oven to 350°F / 175°C.

5. 5

   Step 5: Dust the counter and rolling pin with the reserved extra flour. Roll the chilled pastry to about ¼ inch thick and large enough to line the dish and cover its edge. Ease it into the prepared dish and trim any overhang. Prick the base about ten times and the edge about ten times with a fork. Line with foil or parchment and fill with pie weights. Put the dish on a baking sheet and bake for 20 minutes.

   Blind bake the weighted crust · 20 minUses All the chilled pastry · The prepared 9-inch dish · Extra all-purpose flour for the dish, counter and rolling pin, as needed

6. 6

   Step 6: Remove the baking sheet from the oven, lift out the weights and lining, and return the unweighted crust to the oven for 8–10 minutes. Check from 8 minutes and remove it when lightly browned.

   Finish baking the uncovered crust · 8 minUses The crust after its first bake

7. 7

   Step 7: Set the baked crust aside to cool while preparing the filling. Keep the oven at 350°F / 175°C.

   Uses The lightly browned unweighted crust

8. 8

   Step 8: With the whisk attachment, beat all five filling eggs on medium speed for a couple of minutes until foamy. Beat in all the sweetened condensed milk (1 cup) for 1–2 minutes. Add all the cream (3 tbsp), the zest from two limes and the measured lime juice, and beat for a couple more minutes until evenly combined and thickened.

   Uses 5 large eggs for filling · 1 cup sweetened condensed milk · Zest of 2 green Mexican limes · ⅔ cup freshly squeezed Mexican lime juice · 3 tbsp heavy cream for filling

9. 9

   Step 9: Pour the prepared filling into the cooled crust, stopping before it spills over the brim. Keep the dish on its baking sheet and bake at 350°F / 175°C for about 50 minutes, until the filling is fully set and reaches 71°C / 160°F at its centre. Do not serve any uncooked excess filling.

   Bake the lime filling · 50 minUses The cooled pie crust · Lime filling to fill the crust without spilling

10. 10

    Step 10: Whisk the three pasteurized egg whites on medium speed until soft peaks appear. Add all the confectioners’ sugar (1 cup) in quarter-cup additions and keep whisking until shiny, thick meringue holds stiff peaks when the whisk is lifted. Gently spoon and spread it over the baked pie, making waves or peaks.

    Uses The pie with its fully set filling · 3 pasteurized egg whites for meringue · 1 cup confectioners’ sugar for meringue

11. 11

    Step 11: Return the meringue-topped pie on its baking sheet to the oven for about 10 minutes, until the meringue is set and lightly browned on top.

    Set and lightly brown the meringue · 10 minUses All the topped pie

12. 12

    Step 12: Remove the pie from the oven and let it cool briefly, then refrigerate within 2 hours. Chill until cold and serve in ten slices.

    Uses The finished pie