Lime pie, called in Spanish pastel de limón or pye de limón, is a much-loved dessert. It is well known throughout the world.
This treat derives from and English idea, pie, which in Spanish becomes pye, to distinguish it from the word for “foot”, pie. The pie in Spanish uses the word that in English is normally translated as “lemon”, but in Peru the word means small limes somewhat like key limes, only sweeter.
The pie is made in tree layers: The shell, the filling, and the meringue made with egg whites and sugar.
As the name describes it, the principal ingredient of the pie is limes. They cannot be lacking. Limejuice makes for a wonderful pie, even though its flavor is acidic and a bit bitter, it is very important.
As a result, the quality of the limes requires careful attention. From the region of Piura, in Peru’s north, come the best limes. They are produced almost year round and circulate throughout the country. You can find them everywhere, in markets and stores. These limes, when fresh, have a wonderful flavor where the acidity is strong but balanced by an amazing flavor that is somewhat reminiscent of yellow lemon.
Once we have good limes, we can squeeze them to get a good juice, being careful not to get the bitter part of the lime by squeezing to hard. In this way we will have a wonderful and delicious pie.
Classic Lime Pie
–two cups of finely crumbled sweet cookies, either vanilla or maría.
–1%2 cup of melted salt free butter
–1 400 gram can (14 oz) of condensed milk.
–4 egg yolks lightly beaten
–1/3 to ½ cup lime juice
–4 egg whites
–3/4 cup sugar
In a bowl mix the cookie crumbs with the melted butter. Press this mixture into the base and sides of a pie tin. Bake it in a pre-warmed over at 350ºF (180ºC) for fifteen minutes. Remove and cool.
Mix the condensed milk with the lime juice and the egg yolks. Pour into the baked and cooled crust and return to the oven for fifteen minutes more. Take from the oven and cool.
Beat your egg whites until they are very fluffy. Then add the sugar gradually and continue to beat until you reach the stiff peaks stage.
Spread the meringue evenly over the cooled pie. With the help of a spoon orfork raise peaks in the meringue. Return the pie to the oven and cook until the meringue is lightly browned.