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KEY
LIME PIE
THE ROYAL CARIBBEAN INTERNATIONAL COOKBOOK
Chef Rudi Sodamin has published his favorite recipes
adapted for the home kitchen. The book includes recipes
from the Caribbean and Mediterranean and has lots of
helpful tips along with excellent photographs.
Their recipe:
Filling
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1 1/2 cups water
1/3 cup fresh lime juice
3 large egg yolks
1 1/2 teaspoons grated lemon zest
2 teaspoons white vinegar
3 tablespoons unsalted butter
1 baked 9-inch pie shell
Combine the sugar and cornstarch in the top of a double
boiler. Add the water and stir to combine. In a medium
bowl, whisk the lime juice and egg yolks until well
mixed; add to the cornstarch mixture and whisk until
blended. Place the double boiler over 1 inch of boiling
water and cook, stirring, until the mixture is thick
and no starchy taste remains, about 25 minutes. Turn
off the heat and remove the mixture from the hot water;
let cool slightly. Whisk in the grated lime zest, vinegar
and butter until completely incorporated. Pour the mixture
into the pie shell; cover with plastic wrap and chill
in the refrigerator until cold.
Meringue
1 tablespoon corn starch
2 tablespoons cold water
1/2 cup boiling water
3 large egg whites
6 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
Preheat the oven to 350 degrees F. In a small saucepan
combine the cornstarch and cold water; whisk until blended;
add the boiling water and place over medium heat. Cook,
stirring, until the mixture is clear and thickened.
Remove from the heat and let stand until completely
cold. In a large grease-free mixing bowl beat the egg
whites with an electric mixer on medium speed until
frothy. Increase the speed and gradually add the vanilla
and salt; gradually beat in the cornstarch; increase
the speed to high and beat until all the ingredients
are fully incorporated. Spread the meringue over the
cooled pie filling and bake for 10 minutes, or until
the top is lightly browned.
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