Lemon-Lime Cream Pie. Oh Yeah.

I have not been baking or cooking much lately. And I'm way behind on blog reading because Bloglines changed and didn't migrate all the blogs over like it should have- so please accept my apologies if I regularly comment but haven't lately. I'm now reading blogs differently but it's not as efficient. On top of that, things in my life have just been crazy but that doesn't mean that I don't have anything to share with you today. I hope you'll continue to support me as I get my act together. In the meantime here's a delicious lemon-lime pie that I made awhile back.

Citrus is in season now and I've been enjoying the most delicious oranges (we've already gone through 4 cases from Costco!) and Texas Ruby Red grapefruit that I've ever had, but still that's no substitute for tart and zesty lemons and limes. Fortunately they are available ripe and juicy year round so make this pie the next chance you get. The original recipe comes from Zoe Bakes and was topped with a brown sugar meringue. It was too beautiful to pass up but unfortunately her directions for baking the meringue failed and I ended up with a weepy mess that never set up. It went down the disposal along with my bitter tears.

But the filling and crust really was good despite the meringue being a flop. So I waited until I was no longer angry over pie and made it again...two weeks later. Though the second time around my pie was going no where near the oven! I filled the graham cracker crust with the thickened puckery filling and let it set and cool. Right before serving I garnished it with swirls of barely sweetened whipped cream and strands of zest. I have no idea why I never took a picture of the entire completed pie. Maybe it was because we cut into it and ate half of it before it ever crossed my mind. Yes, that good.

Lemon-Lime Cream Pie adapted from Zoe Bakes

Printer Friendly Version

For The Crust:

• 11 whole graham crackers
• 3 tablespoons brown sugar
• 5 tablespoons unsalted butter
• pinch salt

For The Filling:

• 1 cup plus 3 tablespoons sugar
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 3/4 cups cold water
• 5 egg yolks
• 2/3 cup lemon juice (and/or lime juice)
• 1 tablespoon lime zest
• 3 tablespoons unsalted butter

For The Topping:

• 3/4 cup cold heavy cream
• 2 Tbsp powdered sugar, sifted
• 1/4 tsp pure vanilla extract

For the Crust: Preheat the oven to 350 degrees.

Place the graham crackers in a food processor and pulse until fine crumbs. Add the brown sugar and butter and pulse until all of the crumbs are coated with the butter and start to stick together.

Place the crumbs in a Pyrex pie plate. Spread them out evenly and press them tightly into the pie plate. Chill the crust for about 15 minutes and then bake for 15-18 minutes. It will not color, but will set the crust.

For the Filling: In a medium saucepan bring to a simmer the sugar, cornstarch, salt and water. Whisk constantly until the mixture starts to simmer and turn translucent. Add the egg yolks one at a time and whisk gently to incorporate well. Repeat with the rest of the egg yolks. Continue to whisk until the mixture is quite thick. If it seems to be getting lumpy, remove from heat and whisk gently until smooth. Slowly add the lemon juice and zest. Whisk gently. Turn off the heat and add the butter. Whisk gently until it is all melted and well incorporated.

Pour the warm filling into the prepared pie shell. Allow to cool on the countertop for an hour undisturbed, before transferring to the refrigerator, uncovered.

For the Topping: In a medium bowl, whip cream on medium high speed til soft peaks form. Slowly add the sugar and vanilla and continue to beat til thick and stiff. Don't overbeat or you'll have butter. Store in the fridge until you're ready for it.

To Assemble: Once pie is completely chilled, top with swirls of lightly sweetened whipped cream around the border or cover the filling entirely with a blanket of whipped cream.

Store in the refrigerator until ready to serve or the filling will be too soft to cut.