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Posts Tagged ‘Key limes’

Ay! Calamansi!

Calamansis and cookies

Toasted Palmerita Crust

Tell me what you call them. As a child we called them calamandarins. Food encyclopedias call them calamondins and calamansis. They are evidently, a hybrid of kumquats and tangerines and surprisingly, a traditional mainstay of Filipino cuisine. And one more thing, if you buy green keylimes at the market, you may be getting these. You’ll know if they are orange inside and not the muted pale yellow of keylime flesh. There is good news, however, it appears from my experience that they can be substituted for keylimes in a pie recipe. Good Stuff!

Calamansi Pie

1 cup cookie crumbs

5 Tablespoons sugar

3 Tablespoons melted butter

Mix well and press firmly into a 9 inch pie pan. Toast at 400 degrees for 10 minutes. If the crust needs some shaping when it comes out of the oven, it must be done immediately. The crust will set quickly as it cools. Allow to cool while preparing the filling.

3 eggs, separated

1 14 oz. can sweetened condensed milk

1/2 cup calamansi juice

1 Tablespoon calamansi zest

Beat egg yolks well. Fold in sweetened condensed milk. Beat egg whites to soft peaks. Add juice and zest to yolk mix and immediately fold in the egg whites. Pour gently into the prepared shell and bake at 350 degrees until lightly browned, about thirty minutes. Give the pie a gentle shake to confirm that the custard has set. Allow to cool completely before slicing and serving. Good Stuff!

Calamansi Pie in Palmerita Crust

 

 

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Key Lime Chiffon Pie

Egg yolks, juice, and milk at left, egg whites at right

Ginger Snap Crust

This is not a dense green pie. Only make key lime pie if you have fresh key limes. Key limes and their juice are yellow, and make a yellow pie. Graham cracker crust works brilliantly, but we make a crust from fresh ginger snap cookies. Good Stuff!

Crumb Crust

Combine in food processor.

1 1/2 cups gingersnap cookie crumbs

1/4 cup sugar

3/4 stick butter

Pulse in mixer until well combined. Press into a cold piepan and paint with one well beaten eggyolk. Bake at 350 degrees for 10 to 12 minutes. Cool completely before filling.

Key Lime Chiffon Pie

5 eggs, separated

3/4 cup key lime juice (15-20 limes)

2 Tablespoons key lime zest

1 15-ounce can sweetened condensed milk

Beat eggyolks well, until light and very foamy. The pie will retain most of the air you add through this process. Gently fold in the milk. Reserve. Meanwhile beat the eggwhites. Carefully wash the bowl and whip before beating eggwhites, the slightest amount of grease will prohibit the mounting of air in the eggs. Take care, also, when separating the eggs, there must be no yolk in the whites. Beat the whites to soft peaks, too stiff and they will be difficult to fold into the yolk mix. Add the juice and zest to yolk mix. The juice will begin to cook the milk and eggs immediately so do not mix them until you are ready to fill the pie. Now temper the beaten whites into the egg mix. This means – add one third of the egg yolk mix to the beaten whites, fold gently and determinedly until the mix is pretty nearly homogenized. Now return this bowl to the remainder of the yolk mix, gently folding together all of the whites and yolk mix. Pour into prebaked pie shell and bake at 325 degrees until the pie is completely set and starts to turn golden to caramel in color. A toothpick inserted in the center should come out clean. Chill completely before slicing and serving with wild blackberry sorbet! Good Stuff!

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