Chief Longwind Of The North
Certified/Certifiable
We all love our Key Lime, and lemon meringue pies,with their silky, sweet/tart fillings. And lemon curd, forget about it. Many of us have made these delectable treats. But did you know that the same techniqus, and recipes can be used to make other citrus flavored pie fillings and curds? Why, I've even made a rhubarb pie, just like a key lime pie, but with rhubarb juice I extracted from freshbrhubarb. It was deliscious.
Here are sthe ingredients to the well known deserts. You will notice that they have some common ingredients, and techniques for making them.Curds and fillings
Key lime pie filling/Curd:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
Lemon Meringue pie Filling:
5*large*egg yolks*(use the whites in the meringue below)
• 1*and 1/3 cups (320ml)*water
• 1 cup*(200g)*granulated sugar
• 1/3 cup*(38g)*cornstarch
• 1/4 teaspoon*salt
• 1/2 cup*(120ml) fresh*lemon juice
• 1 Tablespoon*lemon zest
• 2 Tablespoons*(28g)*unsalted butter, softened to*room temperature
Lemon Curd:
4*large*egg yolks* @ room temp
• 2/3 cup*(134g)*granulated sugar
• 1 Tablespoon*lemon zest*(about*1*lemon)
• 1/3 cup*(80ml) fresh*lemon juice*(about*2–3*lemons)
• 1/8 teaspoon*salt
• 6 Tablespoons*(86g)*room temperature, unsalted butter
I submit to you that you can sub out the key lime, or lemon for orange, grapefruit, kiwi, Clementine, or whatever juice you want. Imagine, apple slices in an apple curd, in a graham cracker crust. topped with a Chantilly cream with cinnamon added, or topped with an egg nog, or caramel flavored whipped cream.
If you've ever made alternate flavored fruit curds, like me, tell us about it.
Seeeeya; Chief Longwind of the North
Here are sthe ingredients to the well known deserts. You will notice that they have some common ingredients, and techniques for making them.Curds and fillings
Key lime pie filling/Curd:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
Lemon Meringue pie Filling:
5*large*egg yolks*(use the whites in the meringue below)
• 1*and 1/3 cups (320ml)*water
• 1 cup*(200g)*granulated sugar
• 1/3 cup*(38g)*cornstarch
• 1/4 teaspoon*salt
• 1/2 cup*(120ml) fresh*lemon juice
• 1 Tablespoon*lemon zest
• 2 Tablespoons*(28g)*unsalted butter, softened to*room temperature
Lemon Curd:
4*large*egg yolks* @ room temp
• 2/3 cup*(134g)*granulated sugar
• 1 Tablespoon*lemon zest*(about*1*lemon)
• 1/3 cup*(80ml) fresh*lemon juice*(about*2–3*lemons)
• 1/8 teaspoon*salt
• 6 Tablespoons*(86g)*room temperature, unsalted butter
I submit to you that you can sub out the key lime, or lemon for orange, grapefruit, kiwi, Clementine, or whatever juice you want. Imagine, apple slices in an apple curd, in a graham cracker crust. topped with a Chantilly cream with cinnamon added, or topped with an egg nog, or caramel flavored whipped cream.
If you've ever made alternate flavored fruit curds, like me, tell us about it.
Seeeeya; Chief Longwind of the North
