- Preparation: Easy
- Prep Time: 2 hours 20 minutes
- Cook Time: 50 minutes
- Yield: 10 – 12 servings
- For the Crust:
- 2 cups unbleached all-purpose flour
- 1 Tbsp sugar
- ¼ tsp salt
- 12 Tbsp unsalted butter, very cold, cut into small pieces
- 2 Tbsp water
- ¼ tsp pure vanilla extract
- 1 egg, large
- For the Pie Filling:
- 6 eggs, large
- 1 ½ cups granulated sugar
- 1 Tbsp fresh Olé Pacifica Baby Lemon zest
- ¼ cup fresh Olé Pacifica Baby Lemon juice
- ½ cup fresh Olé Pacifica Lime juice
- 1 cup heavy cream
- For the Meringue:
- 1½ cups golden brown sugar, firmly packed
- ½ cup water
- ¾ cup egg whites, at room temperature
- ¼ tsp cream of tartar
To make the crust:
- In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and butter and mix on the lowest speed until a coarse meal texture forms, about 2 mins. With the mixer running, add the 2 Tbsp water and the vanilla; continue mixing on low until the dough clumps together, about 45 seconds. If the dough remains too dry and crumbly, add a bit more water. Gather the dough into a ball, wrap in plastic and press into a flattened disk. Refrigerate until the dough is firm enough to roll, about 30 mins.
- On a lightly floured surface, roll the dough to a ⅛ inch thick circle, about 11 inches across. Transfer to a 9 inch deep-dish pie pan and flute the edges. Freeze the crust until hard, about 40 mins. Heat the oven to 350°F.
- When the crust is hard, line it with foil and fill the foil with pie weights or dried beans. Put the pan on a baking sheet, bake for 40 mins. Remove the weights and foil and bake until the crust is golden brown and feels dry, another 20-30 mins. Whisk the egg with about 1 tsp water. Brush the egg on the crust bottom and sides and bake until the egg is set and dry, about 3 mins.
To make the filling:
- While the pie crust is baking, in a medium bowl, whisk together the eggs and sugar until combined. Add the lime and baby lemon juices and whisk until smooth. Whisk in the heavy cream and strain the mixture into a pitcher. Stir in the zest. When the crust is done, pour the filling into the crust without removing it from the oven, and reduce the oven temperature to 325°F. Bake the pie until the center is just set, about 50 mins. Remove the pie from the oven, cool it on a rack, and then refrigerate until cold, at least 6 hours.
To make the meringue:
- Put the brown sugar in a saucepan and cover with the water. Put the egg whites and cream of tartar in a stand mixer fitted with the whip attachment. Attach a candy thermometer to the sugar saucepan and bring the sugar to a boil over high heat. When the sugar syrup reaches 246°F, start whipping the egg whites on high speed until very foamy, about 30 seconds. Keep whipping the egg whites, remove the thermometer from the pan, and very slowly pour about ⅓ of the sugar syrup into the mixing egg whites, avoiding the whip. Add the remaining sugar syrup in a faster, steady stream. Continue whipping the whites until they become voluminous and form firm but not stiff peaks, about 3 mins. (the meringue should still be warm).
- Scrape the meringue from the bowl onto the chilled pie and, using a rubber spatula, create a smooth dome (avoid pressing on the meringue). With the back of a soup spoon, make decorative peaks in the meringue, working quickly before the meringue cools completely. Set a oven rack to a lower rung and heat the broiler. Set the pie on a baking sheet and put it under the broiler, turning it several times to brown the meringue as evenly as possible.
- Store the lemon-lime meringue pie in the refrigerator. The meringue is best when served within a few hours; after about 12 hours, it will start to weep and break down.