Mexican Dessert Recipe: Creamy Lemon Lime Pie
Here is a delicious unbaked version of Key Lime Pie that’s sure to please the palate. You can simplify this recipe even more by substituting a baked graham cracker crust.
Special tools: Food processor, parchment paper
Preparation time: 10 minutes, plus 4 hours chilling for filling and 1 hour chilling for dough
Cooking time: 25 minutes
Yield: 6 to 8 servings
1⁄2 cup freshly squeezed lime juice
1⁄3 cup freshly squeezed lemon juice
1 pound cream cheese
14-ounce can sweetened condensed milk
Zest of 1 lime, finely grated, without any bitter white pith
1 cup heavy cream, cold
2 tablespoons powdered sugar
1⁄2 lime and 1⁄2 lemon
Preheat the oven to 350 degrees F.
On a floured board, roll out the dough into a 1⁄4-inch thick, 12-inch circle.
Place in a 9- or 10-inch glass pie plate.
Trim the edges with a paring knife, leaving a 1⁄2- to 3⁄4-inch overhang. Tuck under and crimp the edges. Chill for 1 hour. Prick the dough all over with a fork. Line the pie shell with parchment paper or foil; fill with raw beans, rice, or weights; and bake about 25 minutes or until very lightly browned.
Remove from the oven, immediately remove the weights, and thoroughly cool on a rack.
Combine the lime and lemon juices, cream cheese, and sweetened condensed milk in the bowl of a food processor with a metal blade and mix until smooth, scraping down the sides often.
Add the lime zest and mix thoroughly.
Pour into the chilled pie shell and return to the refrigerator.
Meanwhile, whisk the cream and powdered sugar in a bowl until soft peaks form.
Spread over the top of the pie.
Slice 8 thin circles each of lime and lemon from the center of each fruit and cut each disk once from the center to the edge to make twists.
Stand these twists upright, evenly spaced, along the edge of the pie and chill at least 4 hours or overnight. Serve cold.
In recipes that call for citrus zest and juice, grate the zest first and then juice the fruit. If your recipe calls for more zest than juice, store the leftover fruit, in its white pith, in the refrigerator.
Preparation time: 20 minutes, plus 1 hour chilling
2 cups flour plus additional for dusting
12 tablespoons cold butter
1⁄2 teaspoon salt
1 teaspoon sugar
1⁄4 cup water
Combine the flour and butter in a large bowl. Lightly blend with your fingertips until the butter is evenly distributed in chunks. Dissolve the salt and sugar in the water and stir into the flour mixture.
On a lightly floured surface, turn out the mixture and lightly knead the dough until it forms a ball, adding a bit more water if necessary.
Knead by pushing the ball of dough away from you with the heel of your hand, and then gathering it up, and making a quarter turn before repeating. Wrap in plastic and refrigerate for at least 1 hour or freeze as long as a week. Return to room temperature before rolling.