Are you ready for St. Patrick’s Day? This tart, green pie should put you in a festive mood! Be sure to check back Friday, March 22, for David Davenport and Jan Bulla-Baker’s “Reworked” Irish Soda Bread.
The lime and egg mixture will have a gelatinous, pudding-like consistency when done.
Lime Pie
David Davenport
Bloomington Cooking School
3 large eggs
3 large egg yokes
1/2 cup sugar
6 limes
1/2 teaspoon salt
1 drop green food coloring (optional)
1 stick butter
1 prebaked pie shell
1/3 cup whipping cream
The day before serving:
1) Thoroughly whip together the eggs and yokes and set aside.
2) Zest 3 limes. Reserve the zest from one of those limes. Wrap the zest in plastic so it does not dry out.
3) Juice 6 limes into a separate bowl from the eggs (the acid in the lime juice will cook the eggs if this is done in one bowl).
4) Combine eggs, juice, the zest of 2 limes, salt, sugar, and green food coloring thoroughly in a sauce pan.
5) Over low heat, stir the mixture constantly (it will burn if left idle). The mixture will start to thicken. When it has a gelatinous, pudding-like consistency (at roughly 10 minutes), remove from heat.
6) Carefully fold in half the butter, in pieces. When melted, fold in the other half.
7) Let the mixture cool overnight in the refrigerator. Cover when cool.
Several hours before serving:
1) Whip cream until it’s firm and holds its shape.
2) Carefully fold cream into the cooled lime mixture.
3) Pour into the pie shell.
4) Decorate the top of the pie with the reserved lime zest.
5) Chill in the refrigerator for several hours.
