Do you love local citrus? My home is always decorated with bowls of seasonal local citrus. Citrus is beautiful here - juicy oranges, fat lemons, and dense little limes. I'm always looking for new ways to incorporate citrus into my baking. Lemon meringue and key lime pies have always been favorites but I played around a bit to produce something more unique. I hope you enjoy.
- Candace
Ingredients:
- 12 ounces vanilla wafers (the round ones)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 14 ounce can sweetened condensed milk
- 4 egg yolks
- 1/4 cup Redlands lemon juice
- 1/4 cup Redlands orange juice
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
- 1/2 tsp lime zest
Directions:
In a food processor - pulse wafers to a coarse sand. Add 2 tablespoons sugar and melted butter, pulse to combine. Firmly press into a 9" pie plate. Bake at 350 for 10 minutes.
In a bowl, mix sweetened condensed milk, egg yolks, and juices. Pour filling into the pie crust and bake for 15 minutes.
In a clean bowl, beat the egg whites, lime zest, and cream of tartar with a hand mixer until foamy. Add sugar slowly and beat until stiff peaks form.
Top the hot pie with the meringue, sealing the edges and covering all of the filling. Return to the oven for an additional 7 minutes or until the peaks are light brown.
Allow the pie to cool completely in the refrigerator before slicing.