Remove bowl from over water. DO AHEAD: Preheat oven to 375°F. Increase speed to medium-high and beat until soft peaks form. Watch the oven! Set bowl over medium saucepan of simmering water (do not allow bottom of bowl to touch water). Per serving: 446.0 kcal calories, 53.7 % calories from fat, 26.6 g fat, 15.5 g saturated fat, 222.4 mg cholesterol, 45.4 g carbohydrates, 0.3 g dietary fiber, 36.1 g total sugars, 45.1 g net carbohydrates, 7.0 g protein, The Right (and Wrong) Ways to Whisk Everything. Spread curd evenly in baked crust. Bake until crust is set, about 25 minutes. … Line crust with foil; fill with dried beans or pie weights. got was more of a "key lime mousse Here are a few extra tips on the crust: Measure the flour by dipping the cup measure into the flour bin or sack, then level it off with a knife. DO AHEAD: Using electric mixer, beat butter, cream cheese, and sugar in medium bowl until smooth. Ten Mexican key limes (not Once the foil and beans are removed, the crust needs to bake until it is fully cooked through, since it will be filled with the curd (which is very moist). it for his Whisk constantly until curd thickens slightly and instant-read thermometer inserted into curd registers 140°F for 3 minutes, 5 to 6 minutes total (do not allow to boil). sufficed. Add flour and salt and beat just until blended. it in for even 20 Spread curd evenly in baked crust. Gradually add sugar and powdered sugar 1 tablespoon at a time; beat until meringue is very thick and glossy, about 5 minutes. Gather dough into ball; flatten into disk. If all else fails, it's okay to use 1 cup of flour instead of 3/4 cup - It will not hurt the crust! Preheat oven to 375°F. Wrap in plastic and chill at least 1 hour. Based on reader feedback, we've retested this recipe since publication. Line crust with foil; fill with dried beans or pie weights. By Karen DeMasco Locanda Verde New York City. Increase speed to medium-high and beat until soft peaks form. If I make this again, I'd use a The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. which is why it had a mousse-like Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Bake the crust in the center of the oven until the crust is set, which does take about 25 minutes (it does take this long because the crust is almost frozen). It was the only part of this recipe that I wouldn't alter. DO AHEAD Can be made 1 day ahead. together in the end crust, I didn't have Chill while making meringue. terrible reviews and it actually 3 large eggs Timing note: The finished pie needs to chill for at least an hour before serving. I Be sure to use 3 ounces of cream cheese—the cream cheese makes the dough very easy to work with and to roll out. Roll out dough on lightly floured work surface to 11- to 12-inch round. 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Mexican key limes add a delicious tang to the filling problems, the end product looked nothing this...