Frozen Lime Meringue Pie

Oh, wow! It’s been a full month since I’ve posted something for the “Baking Bible” baking group! In the meantime, my buddies have made Lemon Curd and Raspberry Pielets, Fudgy chocolate sandwich cookies, Gooseberry crisp, and coffee crumb cake muffins. This week, it’s frozen lime meringue pie, which I first made for friends this past Thanksgiving. That pie came up in conversation at my friend’s place this past weekend, as we enjoyed the key lime pie that his mom made for his birthday BBQ!

I also made it again today, because it sounded tasty, and I wanted to have something special to take to work for a different friend’s first day. 😀

This pie starts with a vanilla & almond cookie crust, filled with a mixture of lime curd and slightly sweetened whipped cream, then topped with meringue.

Tonight, after I finished browning the meringue, Jay came running into the kitchen, convinced I’d set something on fire. “Is the oven on? What’s burning?” “Nothing. I just used the broiler.” Maybe I need to clean my oven, one of these days. 😉

I won’t go through the processes in any detail, but in the last few weeks, I’ve also made…

Raspberries weren’t quite in season yet, so I went with blueberries – which are also great with lemon!

I’ve still got 3 logs of cookie dough in the freezer, so I can make more of these, on demand. 🙂

I made these muffins this afternoon, and they’re absolutely delicious. Walnuts, brown sugar, cinnamon, apple, and a great sour cream cake base.

I did not make gooseberry crisp. I didn’t know where to find gooseberries, and I’d already made a peach pie and a chocolate peanut butter tart that particular weekend. If I’m not mistaken, though, the crisp is the only recipe I’ve skipped entirely, so far, on this bake-through. With less than 20 weeks left, I feel pretty good about that, even if I haven’t blogged about several of the recipes in any great detail!

I apologize for the recent dearth of process pictures. I’m so focused on the baking that I’m forgetting to grab a picture. I’m going to choose to assume that means that my attempt to live a little bit more within the present moment is actually working – and I’m just enjoying the process, and not thinking about getting a good shot for the blog. If I pull my phone out to take a picture, I’m way too easily distracted by any notifications on it, and I’m trying to break some bad habits, there.

I’ll have to let you know how the lime meringue pie goes over at work tomorrow!