Best Cuban Guava And Lime Meringue Pie Recipes

CUBAN GUAVA AND LIME MERINGUE PIE

Steps:

• 1. For the pastry, blend the butter cubes and flour into small crumbs quickly so the butter stays cold. In a separate small bowl, combine egg yolks with 2 tsbs. water, then blend into flour crumbs until pastry reached right consistency -- this may require a few more drope of water blended into the pastry.
• 2. Roll out cold pastry on floured surfce and place on to pie tin. Then refridgerate foir 30 minutes.
• 3. Prick the bottom of pastry pie bottom and heat oven to 200c/180c fan /gas 6 nad blind bake for 15 minutes (my grandmother did not use parchemnt paper or beans to keep the pastry from rising.she just pricked the pastry several times right before putting it in the oven.).
• 4. For the filling, slowly heat guava paste, 2 tablespoons of water, sugar and lime juice for until just blended. Remove from heat.
• 5. Add butter and beaten whole egg and egg yolks to pan. Heat at medium, stirring vigorously for a few minutes until blended and then set the filling aside in the refridgerator.
• 6. For the meringue, whisk egg whites into stiff peaks, slowly add sugar, whisking as you add a bit at a time. Finally whisk in the corn flour until you have thick glossy peaks.
• 7. Pour the filling in the pastry case, followed by the meringue. Bake for 18 -20 minutes until the meringue is crisp and slightly coloured. Let the pie sit for at least an hour before serving.

CUBAN KEY LIME PIE

Steps:

• 1. Preheat the oven to 350 degrees. Grease a 9-10″ pie pan with non-stick cooking spray.
• 2. In a large mixing bowl, combine the cracker crumbs and melted butter until the mixture holds together. Fill the prepared pan with the crumb mixture and press into the bottom and sides of the pan to form the crust. If necessary, use a measuring cup to level the bottom and sides. Bake 10-12 minutes until lightly browned. Remove from oven and set aside to cool completely.
• 3. Beat the egg yolks on medium-high until pale and fluffy. Reduce speed and slowly add the condensed milk then the Key lime juice until well incorporated. Mix in lime zest, if using. Pour the mixture into the pie crust.
• 4. If using meringue topping - increase oven temp to 375ºF. Mound meringue on top of filling, making sure to go up to the edges. Bake until lightly browned - check after a few minutes. Cool and serve.
• 5. If using whipped cream topping - whip cream with a few drops vanilla extract. Mound on top of chilled pie. Serve.
• 6. NOTE - to speed things up, used a pre-made graham cracker crust.