A few days ago, I craved for some lime or lemon pie. Something sour and sweet at the same time. Unfortunately, I didn’t have any limes or lemons but what I did have were some calamansi. They’re these tiny limes abundant here in the Philippines and are about the size of a cherry tomato.
Yes, I had to squeeze the juice out of these tiny little limes and by the end of it, my thumbs were frozen in the squeeze form.
Okay, no not really but it definitely took much longer than squeezing out lime or lemon juices.
I used the recipe from food network from Giada’s Weekend Getaways program and halved it since I didn’t have enough calamansi. Unfortunately, I didn’t think through properly because the pan I used was too wide for the amount of filling thus, the relatively thin filling as you can see below. :(
The pie itself was deliciously sour although runny even after refrigerating since I think I pulled it out of the oven too soon or perhaps with the ratio of ingredients… but the meringue! I have grown to love torched meringue. Yummy goodness.
UPDATE: I placed the remainder of the pie in the freezer overnight and it’s a lot better!
Calamansi Pie
adapted from Joe’s Stone Crab Key Lime Pie recipe
I did make this pie a couple of years back and it turned out great, as it should. However, I decided not to include the adapted version of the recipe of the pie itself here as it didn’t turn out properly, perhaps something wrong with the ratio of egg yolks and the baking time since I halved it.
Meringue
from MasterChef Australia
2 egg whites
1/4 cup sugar
-In a bowl, using a stand or hand mixer, beat egg whites until foamy.
-Gradually add sugar and beat until stiff.
-TORCH.
Baking Between Cities 