The Baking Bible: Frozen Lime Meringue Pie

This pie popped up in our rotation right as some stupid hot weather descended on Portland so I was thankful it only required the broiler for a few minuets. Plus I loved that is served straight from the freezer, although it is best when it softens a bit, and that the lime is so refreshing. It is amazing that a modified lime curd folded into a bit of whipped cream can produce something that so closely resembles ice cream.

The pie is based on the Lemon Canadian Crown from Roses's Heavenly Cakes, which is a modified lemon curd folded into whipped cream, frozen in a ladyfinger "crust" and topped with meringue. I liked that cake, but I liked this pie even better. The crust is a vanilla wafer crust, instead of the expected graham cracker crust. Honestly I might have preferred the graham cracker crust, but the vanilla crust does a good job of not getting in the way of all that beautiful limey-ness.

On stupid hot days a cold, refreshing, creamy lime pie is just the thing. I savored each bite of this pie and look forward to making it again next summer.