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Key Lime Pie with Meringue Topping

22 June , , , ,

This last weekend my best friends and I had a meeting, and usually it is me who cooks everything from lunch to dessert, but this time they said they would make everything, and I loved it and found it super cute, I love them. And for dessert one of them made a delicious lemon key pie and when I got home I decided to make one for my family, but as I didn’t remember the correctly recipe, I did what I remembered and what I didn’t remember, I did it my way. And so, came out this cute, easy, fast and delicious pie. You can do both of the crust, with crackers or flour and I will post the two recipes for you to choose. Everyone probably has all the necessary ingredients for this pie at home, so it is easy to do at any time. A quick, beautiful and tasty pie, that you can’t resist … hehe.

Key Lime Pie with Meringue Topping

Ingredients:

Graham Cracker Crust:
200g graham cracker crumbs
100g unsalted butter

Flour Dought:
250g all-purpose flour (2 cups)
175g unsalted butter, room temperature
2 tbsp sugar
1 pinch of salt
2 tbsp water
1 tbsp lemon juice

Filling:
1 can sweetened condensed milk
1 can (14-ounce) heavy cream
1/2 cup lemon juice

Merengue:
3 egg white
6 tbsp sugar
1 lemon zest

Directions:

Preheat the oven to 350 degrees F.

Graham Cracker Crust:
In a bowl combine graham cracker crumbs with butter and 1 tablespoon heavy cream. Mix until graham cracker crumbs are moist. Press mixture into a 9 inch pie dish with removable bottom. Bake for about 20 minutes, or until lightly browned.

Flour Dough:
Mix all ingredients and refrigerate for 30 minutes. Roll out the dough onto a surface dusted with flour. Line the bottom and sides of 9 inch pie dish with removable bottom. Bake for about 20 minutes, or until lightly browned.

Filling:
Just mix in a bowl the lemon juice with condensed milk. After mixing for five minutes, add the cream, mix and it is ready. Cover the base with this cream and meringue.

Meringue:
In a mixer, beat the egg whites with a pinch of salt or cream of tartar, add sugar gradually and continue beating until meringue is firm. Cover pie with meringue and return pie to the preheated oven for about 10 minutes to brown the meringue. Let cool in refrigerator before serving.
erature, pour the lime filling over the pie crust. Bake for 15-17 minutes. Remove from oven and cool on a cooling rack. When cool, chill the pie in the refrigerator. The filling will set up as it cools. Chill for at least one hour before serving.

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1

Ham and Cheese Tart

8 March , , , , , ,

Yum, this recipe was on my “To do” list and I decided to bake it when my best friends told me that they were coming here at home, just to say hi. And they loved it, they ate almost everything…haha, but I don’t know which way was more delicious, hot or cold, because either way this tart was so good. I got the recipe here, and I loved it because it is super easy to make it and the most important, delicious. But I made a change, I had some cheddar in the fridge so I put half of mozzarella and half cheddar and it was great, but I think next time I will put the filling in a larger pan and perhaps increase the crust because for me the filling was a little thick for the thin crust. But thick or thin the tart is great, delicious.

Ham and Cheese Tart

Ingredients:

Crust:
2 cups all-purpose flour
6 tbsp butter, cold and in pieces
1 egg yolk
1/3 tsp salt
4 tbsp cold water

Filling:
200g cup natural yogurt
300g heavy cream
4 eggs
3 tbsp parmesan cheede, grated
200g ham, chopped
200g mozzarella cheese, chopped
1/2 tsp salt
1/3 tsp oregano
1/4 cup olives, pitted

Directions:

Crust:
Preheat oven 350°F. Blend flour and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add the water and egg yolk. Process just until moist clumps form. Gather dough into ball; flatten into disk. Roll out the dough and cover the bottom and sides a greased 8,7 inch round pan.

Filling:
In a mixing bowl, using a hand-held mixer or a whisk, combine eggs, heavy cream, yogurt, salt and parmesan cheese together until mixed well. With a spoon, add the ham, mozzarella cheese, olives and oregano. Pour the filling over the crust. Bake for 45 minutes, or until is golden brown.

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