Growing up, one of my mother's go-to desserts was Lemon Meringue Pie. We (I always seemed to pry myself away from a book when dessert was being made) would use the ready made Graham cracker pie crust and real lemon juice (from the bottle). She could quickly whip it up add the meringue topping and quickly put in the oven as we were clearing the dinner dishes. I loved it!
I haven't had this quick and easy Lemon Meringue Pie in years as my mother now uses fresh lemons and pie dough crust versus the ingredients of my childhood. I've been thinking about making that pie all summer. So I was excited when I saw that this week's recipe for Tuesdays with Dorie was The Creamiest Lime Cream Meringue Pie.
I just got back from my family reunion so I opted not to make the crust. Hey Keebler never failed me before.
I really like this recipe because it has few ingredients and was easy to make. I used a double boiler for the cream and to my surprise, it thickened up rather quickly. (It did take me 16 minutes to get to 180 degrees versus the recipe's 10 minutes). Straining the lime zest was a slight pain as my first strainer clogged. Fortunately I have 2 so I didn't have to stop to clean the first one.
The one thing that I never do with any meringue pie I make, is put it back in the refrigerator after browning. I'm now a convert! With this pie, the meringue didn't "sweat" or shrink as it often does for me the day after baking.