Lime Pie

Jacqueline inspired this pie. 

and then I realized I had a similar recipe from my grandmother

whose cooking I never really knew,

but whose recipe box I photographed extensively.

So I melded their recipes,

Then I added some of my own inspiration

and I must say

the product was QUITE delicious!

I divided it into two small pies

to serve to two different groups of friends

and everyone raved

even the 'I dont like lime tarts' naysayers

But I'd guess it could make 1 good 9x9in dish

Crust:

18 petit beurre cookies, crushed

or 5-6 graham crackers

stirred in with 4tbsp coconut flakes

and 2-3 tsp sugar

and finally, 125g/8-9tbsp melted butter

the crumbs should stick in a ball when squeezed in your fist

if not, add more butter!

Press firmly into the bottom of a spring release pan

or a tin lined baking sheet like I did

bake for 15-20 minutes at 185ºC/350ºF

or until lightly browned

let cool 

Lime layer:

2 eggs + 2 yolks (save the whites for next step)

plus 1/2c sugar

grate the zest of two limes

or three if you really like the tartness!

then squeeze in their juice

1/2 c crème légère

Whip all this together and place in your double boiler

Meaning, mix it in a metal bowl,

put a pot of water on to boil

and fit the metal bowl over top

but make sure no water gets in your batter

it should leave a film on a wooden spoon dipped in

cool, pour in crust

Meringue:

Preheat the oven to 180ºC/350ºC

 put 2-3 egg whites in a very large bowl

add pinch of salt

and beat the heck out of it with a whisk.

Until you get stiff peaks, in fact

there are a million videos of this online, 

and it can be done easily with a mixer!

add 2-3 T sugar and beat just a minute more

 pour over top of the lime layer

sprinkle coconut and lime gratings over top

bake at 180 till just browned

Refrigerate for at least 5 hours!!!!

remove from pan, remove

Jacqueline's shortcut, but oh so good as an idea all on its own, version coming soon!