Clovis's Lime Tart With Lime Marmalade and Ginger Ice Cream ~ Big Sur Bakery

I have a friend in our neighborhood that has a prolific producing Bearss Lime Tree.  I am invited to help myself to the yield.  Each year I take my citrus picker with my bags and tote home a supply.  I juice them and freeze the juice.  When Cinqo de Mayo arrives, I have Margaritas for a group of friends.  Finding this recipe is a boon!  I now will have another use for my abundance of limes.

Clovis's Lime Tart
Big Sur Bakery

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For the shell:

Ingredients:

2 cups graham cracker crumbs

2 tablespoons sugar

2 tablespoons unsalted butter melted, 

   plus more for the pan

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For the filling:

1 1/2 cup fresh lime juice

1 cup sugar

6 eggs yolks

1 cup heavy cream

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Meringue:

6 egg whites

1 cup plus 2 tablespoons sugar

1/4 easpoon kosher salt

1/4 teaspoon vanilla extract

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Directions:

 Adjust rack to middle of oven and preheat oven to 350^F.

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Combine graham cracker crumbs with sugar and melted butter in a bowl.  Lightly grease a 10 inch tart pan with removable bottom.  Sproinkle the crumbs over the tart pan and with the bottom of a glass press the crumbs into a crust making sure it covers the entire bottom and sides of the pan.  Refrigerate for 20 minutes.  Then bake for 7 to 10 minutes until the graham cracker crust starts to smell toasty.  Remove from oven and place on a cooling rack.

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Reduce the oven temperature to 325^F.

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While the tart shell cools, start the filling by adding to  a medium pan, the sugar, lime juice and cream.  Stir over a medium-low heat until sugar is dissolved.  Remove from heat and whisk in egg yolks, one at a time whisking well with each addition.  Return pan to heat and continue to cook until thickened well enough to coat the back of a spoon.  Pour into the cooled graham cracker crust and bake for 10 to 15 minutes or until the filling is set.  (You can tell if the filling is set by gently touching the center of the tart and if the filling doesn't stick to your finger, it is done.  Let the tart cool to room temperature, then place it in the freezer until the filling is firm to the touch.  This will prevent the filling from overbaking when browning the meringue.

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While the tart is chilling, increase the oven temperature to 400^F.

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Meringue:

Place the egg whites, sugar and salt in a heatproof bowl or double boiler.  Place the bowl in a saucepan over barely simmering water, making sure the bowl does not touch the water.  Whisk constantly until the sugar is dissolved.  Remove the bowl from the heat and place in a mixing bowl fitted with a whisk attachment.  Whisk on high until medium peaks form.  Add the vanilla and continue to whisk to combine.

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Remove the tart from the freezer. Spread the meringue over the tart but leaving the edges of the shell uncovered.  Place the tart in the oven and bake until the meringue has browned, 2 to 4 minutes. Refrigerate until ready to serve.

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Remove the tart from the pan and place on a platter.  To serve run a chefs knife under hot running water and dry with a towel and cut into slices, wiping the blade clean after each slice.  Accompany each slice with a dollop of lime marmalade.

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The lime marmalade recipe will follow tomorrow.

"Strawberry" Pie

"Strawberry" Pie

My friend Bonnie shares another no-bake delicious Pie. It goes together quickly and is so delicious and is keeping the house cool!  It is low calorie, quick to make, and very delicious.

Ingredients:

1 20 ounce can crushed pineapple

1 1/2 cup liquid (drained juice and add water)

1 pkg. sugar free jello (four servings)

1 pkg. fat-free vanilla pudding

1 graham cracker crust

1 quart strawberries

Directions:

Drain pineapple and add enough water to make 1 1/2 cups liquid.  Bring the liquid to a boil and add the jello, stir to dissolve and add the pudding mixture.  When well mixed add crushed pineapple.  Allow to cool completely.  Place the quart of strawberries on the graham cracker crust and pour the mixture over the berries.  Refrigerate for at least four hours.

Note:  Pouring a mixture that is not cool cooks the strawberries and makes them watery.

Key Lime Pie ..... A Delicious Dessert With No Calories From Sugar Or Cholesterol !

Key Lime Pie

Friday evening we were guests at a cookout at the home of friends, David and Bonnie. Bonnie made a dessert which she described as no calories from sugar or cholesterol. It was absolutely delicious and refreshing. I think you too will enjoy this light refreshing pie.

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Ingredients:

1/4 cup boiling water

1 four serving box of Lime Sugar Free Jello (3 oz.)

3 six ounce containers of Lite Lime Yogurt

1 eight ounce tub Lite Cool Whip, thawed

1 six ounce graham cracker crust

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Directions:

In a medium mixing bowl add the jell-o and whisk the boiling water and jell-o for two minutes until dissolved. Continue to whisk the jell-o and add yogurt stirring constantly. Stir the Lite Cool Whip to reduce any frozen lumps then add to the jell-o yogurt mixture. Spoon mixture into pie shell and refrigerate for at leasst two hours befor serving.

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Tip: Use any combination of yogurt and jello of the same flavor. The Key Lime is my favorite.

Nabisco Graham Cracker Custard Pie

Nabisco Graham Cracker Custard Pie

If you remember the recipe printed on the side of the Nabisco Graham Cracker Box, you might remember the taste of that pie!  It is just delicious.  Obviously you had a mother that was a GREAT cook!

Ingredients:

Graham Cracker Crust

16 graham crackers, rolled fine

1 teaspoon flour

1 teaspoon cinnamon

1/3 cup granulated sugar

1/3 cup melted butter

Directions:

Mix ingredients as for pie crust. Line pie plate with 3/4 of the mixture. Reserve remainder to garnish meringue.

Custard Pie Filling

Ingredients:

1/2 cup granulated sugar

2 Tablespoons cornstarch

3 beaten egg yolks, reserve whites for meringue

2 cups milk

1 teaspoon vanilla

Directions:

Blend together sugar and cornstarch. Add beaten egg yolks to 2 cups milk and stir in dry ingredients. Cook in double-boiler stirring until mixture coats spoon. Add vanilla and pour into shell. Cool.

Meringue

Ingredients:

3 egg whites

1/4 teaspoon salt

6 Tablespoons sugar

1/4 teaspoon vanilla

1/4 teaspoon cream of tartar

Directions:

Beat the egg whites with the salt until stiff. Gradually add 6 tablespoons sugar one tablespoon at a time. Add vanilla and cream of tartar. Spread on top of cooled custard. Sprinkle reserved cracker crumbs over meringue. Bake at 325 just until meringue browns. Serve cold.