Prepare Pâte Sucrée: Combine flour and butter in a food processor until sandy. Add powdered sugar and egg yolk, pulse to combine. Add ice water, 1 tbsp at a time, until dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.
Roll out dough and press into a 9-inch pie plate. Blind bake at 375°F (190°C) for 15-20 minutes.
Prepare Key Lime Custard: Heat cream and sugar in a saucepan until simmering. Whisk egg yolks and lime juice. Temper yolks with hot cream, then return to saucepan. Cook over medium heat, stirring constantly, until thickened. Strain and stir in lime zest. Pour into baked crust and chill for at least 4 hours.
Prepare Italian Meringue: Combine sugar and water in a saucepan and heat to 240°F (115°C). While sugar cooks, beat egg whites with cream of tartar until soft peaks form. Slowly pour hot sugar syrup into egg whites, beating until stiff, glossy peaks form.
Spread meringue over chilled pie and torch until golden brown.
Ingredients
8
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gCold unsalted butter - cubed
1/4 cup50 gPowdered sugar
150 gLarge egg yolk
2 tbsp30 mLIce water
1 1/2 cups360 mLHeavy cream
1 cup240 mLFresh Key lime juice
1/2 cup100 gGranulated sugar
4200 gLarge egg yolks
1 tbsp15 mLLime zest
1/2 cup120 mLGranulated sugar
1/4 cup60 mLWater
3150 gLarge egg whites
1/4 tsp1.25 mLCream of tartar
Equipment
9-inch pie plate
Food processor
Saucepan
Whisk
Electric mixer
Kitchen torch
Instructions
Prepare Pâte Sucrée: Combine flour and butter in a food processor until sandy. Add powdered sugar and egg yolk, pulse to combine. Add ice water, 1 tbsp at a time, until dough comes together. Flatten into a disc, wrap, and chill for 30 minutes.
Roll out dough and press into a 9-inch pie plate. Blind bake at 375°F (190°C) for 15-20 minutes.
Prepare Key Lime Custard: Heat cream and sugar in a saucepan until simmering. Whisk egg yolks and lime juice. Temper yolks with hot cream, then return to saucepan. Cook over medium heat, stirring constantly, until thickened. Strain and stir in lime zest. Pour into baked crust and chill for at least 4 hours.
Prepare Italian Meringue: Combine sugar and water in a saucepan and heat to 240°F (115°C). While sugar cooks, beat egg whites with cream of tartar until soft peaks form. Slowly pour hot sugar syrup into egg whites, beating until stiff, glossy peaks form.
Spread meringue over chilled pie and torch until golden brown.
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