Pucker Up Pies: Lemon Meringue & Key Lime

The end of summer not only brings the sting of sunburns, the pinch to fit in as much fun as possible, and the dreaded back to school packing, but also my family's annual bbq.  While the menu has come to be somewhat of a tradition-sausages, fruit salad, potato salad, deviled eggs...the usual picnic fair-my dad, mom, sister and I decided to try out some new desserts.  A prize-winning lemon meringue pie runs on my mom's side of the family and a key lime pie has been on my to-bake list for a while, so the two were perfect additions to the summer bbq.  I usually leave the pies to my mom; she's the expert and I have to admit pies scare me a bit.  But, after making and sharing these sweet, puckery, yummy pies my fear is gone just about as quickly as the pies were!  So, from my family's bbq to yours, here are the famous lemon meringue pie and the newest member key lime pie.  Pucker up and enjoy!

Lemon Meringue Pie

Crust Ingredients
1 1/3 cup          flour
1 tbsp              sugar
1/2 tsp             salt
1/2 cup            chilled shortening
3 tbsp             ice water

Lemon Filling Ingredients
3                     egg yolks (save the whites for the meringue top)
1 can (14 oz)      sweetened condensed milk
1/2 cup             lemon juice
1 tsp                 grated lemon rind

Meringue Top Ingredients
3                     egg whites
1/4 tsp             cream of tartar
1/4 cup            sugar

1.  Preheat oven to 425 degrees.
2.  Whisk together pie crust dry ingredients (flour, sugar, salt).
3.  Cut in shortening using a pastry blender.
4.  Add water one tbsp at a time, using pastry blender to fully combine each.  Dough will be crumbly.
5.  Form dough into disk.
6.  Flour rolling surface and rolling pin.
7.  Roll out dough to about 1/4 inch thickness and wide enough to cover and fill pie pan.
8.  Lightly press dough into pie pan and trim excess.
9.  Pinch edges of crust into desired design.
10.  Fork bottom and sides of crust dough to prevent puffing.
11.  Bake for 12-15 minutes.

12.  Meanwhile, beat 3 egg yolks and stir in sweetened condensed milk, lemon juice and rind.
13.  Pour into pie crust shell.

14.  Beat 3 egg whites and cream of tartar until foamy.
15.  Add sugar.
16.  Beat until stiff peaks, careful not to dry out.
17.  Spread meringue over pie, making sure to seal meringue around the crust.

18.  Bake 10-15 minutes or until meringue is golden.

19. Slice and dig in! This pie is definitely one of my favorites and is just as pretty as it is tasty!

Key Lime Pie

Graham Cracker Crust Ingredients
1 pack (about 2 cups)       honey graham cracker crumbs
1/4 cup                           packed brown sugar
1/2 cup                           melted butter

Key Lime Filling Ingredients
1 can (14 oz)                     sweetened condensed milk
3                                    egg yolks
1/2 cup                            key lime juice (I used Nellie & Joe's Keywest...in the juice aisle...and I think it's perfectly puckery!)
1                                      lime zest (I couldn't find key limes but the regular ones gave great color and a touch of sour to the filling)
1/2                                   lime juice

1.  Preheat oven to 350 degrees.
2.  Combine crumbs and sugar.
3.  Stir in melted butter.
4.  Press into pie pan.
5.  Bake 8 minutes.

6.  Meanwhile, combine sweetened condensed milk, egg yolks, key lime juice, and lime zest and juice.
8.  Blend until smooth.
9.  Pour filling into pie shell.
10.  Bake at 350 degrees for 15 minutes.

11.  Let stand for 10 minutes then refrigerate.
12.  Top with whipped cream and garnish with lime slices to serve.
The tangy tart bite of this pie is perfectly countered by the rich brown sugar sweetness of this great crust. This pie packs a punch and is a refreshing end to a summer meal!