Persian Lime Bites with Pisco-Lime Syllabub

November 12, 2018 SouthAmerica

In Peru the “pay de limon” (lime meringue pie) is a classic treat. No surprise there considering that we do like sour flavors, such as the traditional Pisco Sour, the Peruvian National drink. For recipe on this drink check this post “Pisco Sour,” and to learn more about Pisco, the Peruvian brandy, check our post on “Pisco.”

The reason why in Peru we make lime pie (pay de limon) instead of lemon pie is simply because we don’t have lemons. In Peru you will find one kind of lime only, and it is what we here in the U.S.A. know as “Persian limes.” This Persian Lime bites recipe is a modification of the traditional Key Lime meringue pie. I decided to make it in a square pan so it can be served in squares. A regular key lime pie could be too sweet, and if served in big slices makes too much of a serving for one person. Also you can serve more people with these Persian Lime bites. With Thanksgiving and Christmas around the corner it is better to take control of the sweets that are always an indulgence during the holidays.

I prefer to serve this Persian Lime bites with a delicious Pisco-Lime Syllabub instead of the traditional French Meringue. Also you can prepare the Persian lime bites ahead of time. As for the Syllabub I find it tastes better if made the same day. This dessert keeps well in the refrigerator up to two days properly stored.

Ingredients:

For the crust

1 package of Graham Crackers (a package usually contains 9 crackers)

1 Unsalted butter stick, melted (½ cup or 7 Tbsp. This time I am using President butter, it is creamer)

For the filling

1 14oz. can sweetened condensed milk

1/2 cup freshly squeezed Persian limes juice (about 3 regular size Persian limes)

3 egg yolks

For the syllabub

1 half pint whipping cream (1 cup)

¼ cup confectioner’s sugar (sifted)

1/4 cup Pisco (this time I am using Cepas de Loro Pisco Italia, the same one we used for our James-Oliver Pisco Mule)

Zest of one Persian lime (grated) and juice

Preparation:

The pie crust is cooked and cooled first, and then the pie filling is added.

For the crust

Pre-heat the oven to 350 degrees F.

First, crumble the cookies and place into a one-gallon size zip-lock bag; then with a rolling pin crush them completely into a coarse powder. Place the cookie crumble into a bowl, then add the melted butter after it has cooled and mix thoroughly. Place the mix in a 9×9 inch baking sheet (preferably non-stick), spreading evenly on the bottom of the pan. Bake at 350 degrees F. for 10 minutes or until lightly golden. Let cool completely before adding the filling. If the filling is added before the crust is hardened, the crust will become soggy.

For the filling

In a big liquid measuring cup whisk the 3 egg yolks lightly, then add the sweetened condensed milk, mix gently. Then add the lime juice a little at a time until fully mixed, pour into the pre-made cooled crust, and bake at 350 degrees F. for 10 minutes or until set (10-12 minutes). Cool completely, cover, and then keep refrigerated until serving time.

For the syllabub

In a medium-size bowl beat the whipping cream with a hand mixer, and start adding the sifted confectioner’s sugar until fully incorporated and peaks start to form. Then add the Pisco, the lime juice and zest. Gently mix until fully incorporated. Cover and refrigerate at least 30 minutes before serving time, the syllabub should be served cold.

Serving time

Cut the Persian Lime into squares. You can easily get 16 squares, each about 2-inch in size. Serve each square along with the Pisco-Lime syllabub.