*Sorry about the dark pictures*
Forget the apples! It’s still summer! This lime pie was a great way to hold on to the last bit of summer we have. School starts for me tomorrow, and the kids are coming in full force next Tuesday. This was very similar to the lemon tart we made in April 2008 for TWD, but with limes instead of lemons and a different crust. It was also very similar to the Key Lime Pie I made last summer. Because I’ve basically made this before (the filling is the same as the lemon tart, obviously replacing lemons with limes), I knew what to expect. When I made the lemon tart, I had trouble getting the cream up to the desired temperature. The lime cream was no different. Dorie’s instructions said that it could take up to 10 minutes to get to the correct temperature. Well, 25 minutes later, and it still wouldn’t budge past 171 degrees. Since the cream looked the way Dorie said it was supposed to, I decided to declare it done and move on. When I made the lemon cream last year, I remembered that I thought it was too buttery, so I cut back the butter a little bit. I am usually not one to complain about too much butter! I used 2 sticks instead of the 2 1/2 the recipe called for, and I could have gotten away with even less. It was still very delicious, so I can’t really complain.
After chilling the cream, I prepared the pie and topped it with the meringue. Be very careful with the meringue! I’ve never finished a meringue in the broiler and it browns very quickly. I would recommend leaving the oven door slightly ajar while you keep an eye on it. This was my first meringue pie, and a great way to savor the last bit of summer vacation.