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  • Writer's pictureCulinary Cam

A Citrusy Sweet and a Savory: "The Actual Good Meringue" Lemon Pie + Calamari-Lime Salad

Updated: Jul 23, 2023

This week, the Sunday Funday bloggers are sharing lemon and lime recipes. Mayuri of Mayuri's Jikoni is hosting and said we could post a recipe with lemon or lime or both. I couldn't decide, so I am sharing a lemon sweet and a lime savory.


Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. This week, as I already mentioned, Mayuri is hosting and picked a theme of lemon-lime recipes. Here's the #SundayFunday line-up...


"The Actual Good Meringue" Lemon Pie


I have been making lemon meringue pies and tarts for years and years, but I have finally mastered what D calls "the actual good meringue." Okay, that was rude. However, I have to agree; once I started making Italian meringue, my pies disappear much more quickly!


The taste is a perfect sweet foil to the tart lemon filling; the texture is fluffy and light, just marshmallow fluff; and - maybe my favorite part of this meringue - the look. You can form dramatic, steep peaks. And, once you torch them, they are stunningly gorgeous.


So, here we go. Oh, and my filling it's a traditional gelatin lemon filling; I fill mine with straight lemon curd. It's mouth-puckeringly delicious.


Ingredients

makes 1 pie


Crust

  • 2 cups flour plus more for rolling

  • 1/2 cup powdered sugar

  • 3/4 cup butter, cold and cubed

  • 3 to 4 Tablespoons gin, as needed

  • 1 to 2 Tablespoons cold water, as needed

  • Also needed: rolling pin, pie pan

Filling

  • 1-1/2 cups freshly squeezed lemon juice

  • 1-1/2 cups sugar

  • 9 eggs

  • 16 Tablespoons butter


Meringue

  • 4 egg whites

  • 1 cup sugar

  • 1/2 cup water

  • 1/2 teaspoon cream of tartar

  • lemon zest

  • Also needed: saucepan, hand-blender, kitchen torch


Procedure

Crust In a food processor, combine the flour and sugar, pulsing 3 to 4 times. Add the butter and pulse until the texture looks mealy. Sprinkle in your liquids and pulse until combined. Remove the dough and press into a ball. Divide the dough in thirds and one of those thirds into half again. Form a single ball and wrap tightly with plastic. Refrigerate for at least an hour.


During the last 30 minutes of chilling, preheat oven to 400 degrees Fahrenheit. Remove the disk of dough from the refrigerator. Place the dough on a lightly floured piece of parchment paper. Sprinkle the top of the dough with flour and roll out into a 12" circle. Place dough into pie pan. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.


This crust is blind-baked, so line the bottom of the crust with parchment paper and weigh it down with pie weights or beans or rice. Place the crust in the oven and bake for 15 minutes. After 15 minutes, remove the parchment paper and weights. Wrap a foil strip around the rim so that the crust edge doesn't burn. Return the crust to the oven for an additional 15 minutes. The crust should be firm and lightly golden brown. Let cool while you make the filling.


Filling

Place juice and sugar in a heavy-bottomed skillet. I like to use my enameled cast iron braiser for this process. Heat over medium and whisk until the sugar dissolves. In a mixing bowl, whisk the eggs to break up the yolks and create a homogenous color. This step is important as you don't want scrambled eggs in your curd. Add the eggs to the juice and keep whisking. Once the mixture begins to thicken and hold whisk marks, add the butter and whisk until melted. Cook just until the curd is thickened again. It will continue to thicken as it cools, so don't worry if it's still a little bit liquidy. As long as it hold whisk marks, you're good. Pour the curd into the pre-baked pie crust and let cool. Depending on the size of your pie, you might have extra curd; I usually spoon it into a sterilized jar and refrigerate. It keeps for about 2 weeks...if it lasts that long! Once it's fully cooled, place it in the refrigerator until you are ready to top it with meringue and serve.

Meringue Place water and sugar in a small saucepan and bring to a simmer. Swirl to dissolve the sugar completely. Keep at a low simmer while you work with the egg whites. Separate the yolks and the whites, placing the whites in a clean mixing bowl and reserving the yolks for a different purpose. With a hand-blender, beat the whites until they hold soft peaks. Bring the syrup to a rolling boil, then carefully pour the syrup into the whites. Beat to incorporate, then sprinkle in the cream of tartar. Beat until stiff peaks form.

Assembly and Serving Once your meringue is done, spoon it onto the cooled pie. Use a spoon - or clean fingers - to form peaks in the meringue. Then torch the peaks to a rich brown color. Grate zest over the top and serve immediately.


Calamari-Lime Salad

Before I get to the recipe, I wanted to say a little bit about my favorite limes: Makrut limes. . Have you ever used a Makrut lime? I used to call them 'Kaffir' limes until I discovered there is some controversy about the name 'kaffir'. Not being an Arabic speaker, I can only accept what I am reading. Apparently 'kaffir' means 'infidel' or 'non-believer'. And it's largely used as a slur.


Okay, enough said. A lime by any other names...well, they are still as aromatic, unique, and gorgeous as before. But I now call them by their religiously-neutral name! In addition to the fruit looking like little green brains, the leaves are doubled. So unique. And when I couldn't get enough limes for this recipe, I added in some Bearss lime juice.



Ingredients


  • 1 pound calamari, cleaned and tubes cut into 1" lengths

  • 6 to 8 fresh limes, juiced (I used a mixture of Markrut and Bearss)

  • 1 fresh (plain) lime, juiced + 1 more sliced into wedges for serving

  • 2 Tablespoons capers

  • 1/2 cup diced yellow bell pepper (you can use any color, I just had yellow)

  • freshly ground salt, to taste

  • freshly ground pepper, to taste

  • 1 to 2 Tablespoons olive oil

  • lettuce leaves for serving

Procedure

Quickly blanch the calamari and, then, place them in a glass dish and cover them with the lime juice. The calamari should be completely covered by juice; if not, you'll just want to stir them every couple of hours. Cover the dish and place it in the refrigerator. Let the seafood marinate in the citrus juice for at least 4 hours. The calamari is already cooked from the blanching, but the marinating gives them a nice flavor. After 4 hours, or longer, drain the juice, but reserve 2 Tablespoons. Place the seafood into a large mixing bowl and add in the diced bell pepper and caper. Pour in olive oil and toss to coat. Stir in remaining citrus juice and season to taste with salt and pepper.


Serve immediately on a bed or lettuce with lime wedges on the side or return to the refrigerator until ready to serve.


That's a wrap for my lemon-lime offerings for #SundayFunday. Next week I will be hosting as we celebrate National Picnic Day. Stay tuned!

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7 Comments


CookWithRenu
CookWithRenu
Jul 26, 2023

That Meringue looks so so good. Delicious and lovely pie

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Amy CookingAdventures
Amy CookingAdventures
Jul 24, 2023

Oh my goodness! Your pie is perfection!

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Wendy Klik
Wendy Klik
Jul 23, 2023

I'm glad you shared both a savory and sweet recipe.

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cdelawder12
cdelawder12
Jul 23, 2023

What a gorgeous meringue pie...it just happens to be one of my favorites. I'm a huge calamari fan too, so this salad is definitely a must-try! Faith, Hope, Love, & Luck - Colleen

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Camilla M. Mann
Camilla M. Mann
Jul 23, 2023
Replying to

Thanks for stopping by! Yes, I hope you try both. Let me know how it goes.

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mayuri.ajay.patel62
Jul 23, 2023

Oh that meringue looks so beautiful....mouth watering. I am so glad you posted two recipes using lemon and lime. A starter and dessert.. that is all I need :)

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Camilla M. Mann
Camilla M. Mann
Jul 23, 2023
Replying to

Thanks, Mayuri. I always have a hard time deciding what to make. So, I just shared two!

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