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Key Lime 08

A home-style Key Lime 08 made with Key Lime Juice, Well Chilled Heavy Cream, Confectioners Sugar, All Purpose Flour, and Cold Unsalted Butter In Bits. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 cup
• 1 cup
• 3 tbsp
• 1 1/4 cup
• 3/4 stick
• 1/4
• 3 tbsp

Method (preview)

1. 1

   Press dough firmly into pan, leaving 1/2-inch overhang. Crimp edges, prick bottom with fork and chill for 30 minutes.

2. 2

   Preheat oven to 400 F. Line, weight and blind bake shell in lower third of oven for 10 minutes.

3. 3

   Remove weights and paper and bake for 10-15 minutes more or until lightly colored.

4. 4

   Transfer shell to rack and let it cool.

5. 5

   Beat egg yolks until light and lemon colored, then add lime juice and lime rind.

6. 6

   Beat in the condensed milk and enough of the food coloring to get natural lime tint (optional).

7. 7

   Pour custard into baked pie shell.

8. 8

   Reduce oven temperature to 350 F. Bake the pie in the middle of oven for about 15 minutes.

9. 9

   Transfer pie to rack and let it cool completely.

10. 10

    In a well chilled bowl, beat heavy cream with mixer until it holds soft peaks.

11. 11

    Sift confectioners' sugar over it and continue to beat the cream until it holds almost stiff peaks.

12. 12

    Spread the whipped cream with a metal spatula over the cooled pie filling, making decorative peaks.

13. 13

    Serve pie well chilled.

14. 14

    Spread the meringue generously over the filling, swirling it into irregular decorative peaks.

15. 15

    Bake in a preheated 350F oven for about 15 minutes or until meringue is lightly browned.

16. 16

    In food processor with steel blade, combine flour, butter, shortening and salt; process until resembles coarse meal.

17. 17

    Sprinkle the water over mixture and process until it comes together in large pieces the size of pebbles.

18. 18

    Transfer dough to a work surface.

19. 19

    If it is dry, sprinkle it with 1 TBSP more water.

20. 20

    With heel of hand, knead the dough against a smooth surface for a few seconds to distribute the fat evenly and firm into a ball.

21. 21

    Dust the dough with flour and chill, wrapped in wax paper for at least 1 hour, and up to 2 days.