Thursday, September 01, 2016

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.


  1. Your pie looks perfect!

  2. pie perfection indeed! meringue isn't easy to cut and you did such a magnificent job!

  3. The perfect dessert, and yours looks amazing!