G
OURMET
RECIPE REVEAL
Lime Light
This miniature sweet sensation is designed to turn heads at the dinner table. Pastry Chef Courtney Franke can handle the heat in the kitchen. She is, after all, responsible for baking all the breads and desserts at Salt Traders Coastal Cooking in Round Rock, Texas.
“I like simple, well-executed food,” Franke says of her passion. “I feel that the simplest dishes can be the hardest to execute because it takes a certain level of practice and precision.” Here, Franke shares her step-by-step process for preparing one of her favorite summertime treats.
Miniature Key Lime Pies Makes six 4-inch pies
Ingredients
1 cup graham cracker crumbs
6 large egg whites
2 tablespoons granulated sugar
1 1/2 cups sugar
Zest of 1 lime
Directions
5 tablespoons butter, melted Directions 1. Mix together the graham cracker crumbs, sugar and lime zest in a bowl. 2. A dd the melted butter and stir until the ingredients are thoroughly combined. 3. P ress the mixture into six 4-inch pie tins, covering the bottom and the sides. 4. B ake at 325 degrees for 15 to 18 minutes, then let the piecrusts cool.
Key Lime Filling Ingredients 4 large egg yolks Zest of 2 limes 14 ounces sweetened condensed milk 1/2 cup of lime juice Directions 1. Using a standup mixer, whip the egg yolks and lime zest until the mixture is pale yellow. 2. S tream in the sweetened condensed milk. 3. A dd the lime juice and mix until combined. 4. P our the filling into the piecrusts and bake at 325 degrees for nine to 11 minutes. The center should be set yet have a little jiggle. efrigerate the pies until chilled, about 5. R three to four hours.
92 | Austin Woman | MAY 2017
Meringue Topping
Ingredients
1. Place a large pot of water on the stovetop and heat it to a simmer. 2. I n a large bowl, whisk together the egg whites and sugar. 3. P lace the bowl on top of the pot (acting as a double boiler) on low heat, whisking constantly until the sugar is completely dissolved and the egg whites feel warm to the touch. emove it from the 4. R heat and whisk with the mixer until the meringue reaches full volume and is cool to the touch. poon the meringue 5. S on top of the pies to cover the filling, making a big pile. se the back of a 6. U spoon to create little divots and spikes. Use a torch to toast the meringue or place the pies in the oven and bake until the meringue is browned.
Photo by Kenny Braun.
Graham Crust