Lemon or Lime Pie

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Shona

Started keto way of eating 1 September 2019

subheading: For the crust:

120g VKF (1 ½ cups approximately)

½ tsp xanthan gum

1.25 sticks of butter (140g), cut into slices and kept cold

1 Tbsp sweetener

1 tsp salt

1 tsp apple cider vinegar

About 6 tbsp ice cold water

For best results, you need a food processor. Add 1 cup of the flour, sweetener, salt and xanthan gum (pulse a couple times to mix). Add the cold butter slices. Pulse 20-25 times, until its crumbly, and there is no dry flour. Add the rest of the flour and pulse about 10 times. It will go from looking like it wants to form a ball, to being broken up. You want it broken up, not in a ball. Transfer to a bowl. I usually put water and ice in a cup prior to starting the dough. Start adding 1T of water at a time, stirring with a spatula, add ACV... your goal is a dough ball. Temp and humidity will play a role. I use about 6 tbsp water and it forms a nice ball...it's a rather soft dough. Form into a round disc, wrap in plastic wrap and put in refrigerator for 1-2 hours. For best results, you need a food processor. Add 1 cup of the flour, sweetener, salt and xanthan gum (pulse a couple times to mix). Add the cold butter slices. Pulse 20 to 25 times, until its crumbly, and there is no dry flour. Add the rest of the flour and pulse about 10 times. It will go from looking like it wants to form a ball, to being broken up. You want it broken up, not in a ball. Transfer to a bowl. I usually put water and ice in a cup prior to starting the dough. Start adding 1T of water at a time, stirring with a spatula, add ACV... your goal is a dough ball. Temp and humidity will play a role. I use about 6 tbsp water and it forms a nice ball...it's a rather soft dough. Form into a round disc, wrap in plastic wrap and put in refrigerator for 1 to 2 hours.

Take dough out and place on parchment or plastic wrap (plastic wrap is easier to transfer to pie plate). Roll out to about 1/8". Place onto pie plate. I usually get the bottom and sides in and then put in the fridge for 30 mins, to firm the butter and make it easier to work with. Cut off excess and leave about 1/2" overhang. Form your edges how you prefer. Once your dough is ready, put it in the refrigerator for another hour (I do the dough the day before I'm baking and keep it in the fridge overnight). Take dough out and place on parchment or plastic wrap (plastic wrap is easier to transfer to pie plate). Roll out to about ⅛". Place onto pie plate. I usually get the bottom and sides in and then put in the fridge for 30 mins, to firm the butter and make it easier to work with. Cut off excess and leave about ½" overhang. Form your edges how you prefer. Once your dough is ready, put it in the refrigerator for another hour (I do the dough the day before I'm baking and keep it in the fridge overnight).

If you have had trouble with your dough shrinking or sliding, here is a trick I learned (also from Serious Eats). It's more time consuming, but results in a perfect crust. Using aluminum foil, place it over the pie plate and onto the dough...don't press it into the dough, but form it on the sides, bottom and crust, letting some hang over the sides... weights don't usually help with the sliding problem...beans will do, but you need to fill the pie plate. This is the only reason I keep sugar in my house...and you can use it over and over again. Fill the pie plate (on top of the foil) with sugar. If you are doing a filled pie, you want to fully bake...about 35-40 mins at 350. If you are just par-baking, you can leave in around 15-20 mins (keep the crust covered with double foil while baking whatever you fill it with). Remove and allow the sugar to cool down a bit. Lift the foil and dump the sugar back in container. For this pie, allow the crust to cool...it doesn't take long. And you can start your meringue while it cools. If you have had trouble with your dough shrinking or sliding, here is a trick I learned (also from Serious Eats). It's more time consuming, but results in a perfect crust. Using aluminum foil, place it over the pie plate and onto the dough...don't press it into the dough, but form it on the sides, bottom and crust, letting some hang over the sides... weights don't usually help with the sliding problem...beans will do, but you need to fill the pie plate. This is the only reason I keep sugar in my house...and you can use it over and over again. Fill the pie plate (on top of the foil) with sugar. If you are doing a filled pie, you want to fully bake...about 35 to 40 mins at 350. If you are just par-baking, you can leave in around 15 to 20 mins (keep the crust covered with double foil while baking whatever you fill it with). Remove and allow the sugar to cool down a bit. Lift the foil and dump the sugar back in container. For this pie, allow the crust to cool...it doesn't take long. And you can start your meringue while it cools.

For the Italian Meringue, I use the No Fail Italian Meringue from Entirely Elizabeth. It's my favorite meringue...this is a much easier method than many of the others. I use half for the pie and half for other recipes (usually meringue buttercream). Pipe onto pie, or scoop with spoon...make smooth or with peaks. If preferred, use kitchen torch for the peaks.

subheading: For the filling:

12 oz softened cream cheese

¾ cup lemon or lime curd

⅓ cup sour cream

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