I swear - -we are not buying frozen key lime pie from now on! This pie is a blast! So good - - I'll collapse with a happy smile in my face! Naaaahh--just exaggerating!
When I say I have a picky family - -I really do and at Day 5 - -they are all praises on the dishes. Even my cereal diet teen queen now eats dinner with a plate, knife and fork (yup - usually whatever is on her milk OR her chopsticks with a sushi - - don't ask why).
We originally planned to make the dough ourselves but we cooked 4 dishes today (SPICY SICILIAN CHICKEN: Pollo in Stemperata, RISOTTO WITH BAROLLO: Risotto al Barolo, SPAGHETTI WITH MUSSELS, CHILES AND MINT: Maccheroni alla Chitarra, MUSSEL SOUP WITH SAFFRON: Cozze allo Zafferano) and enough is enough - - It's only DAY 5! I just want my dessert with my coffee tonight !
Friday is wine night (..back to work on Monday?)! Do I still have cheese left after all these crazy cooking? Okay baby boy - -no more cooking --
Maria Batali's version: Page 453
DAY 5
Maria Belinda's version
Rolled pastry (store bought - recipe teaches how to do the crust from scratch - -but today, naaah...I can't be bothered - -I'll use the store bought version -I'll amend this recipe at a later date with the long method)
FILLING:
3 lemons ( zest 2 lemons)
4 large eggs separated
3/4 cups sugarSTEP 1:Beat egg yolks, sugar, lemon juice and zest.
STEP 2: Place dough in pan and bake in oven for 10 minutes until light brown. Dough will form a hollow in the center so make sure you place a heavy pan on top. Set aside.
STEP 3: Place egg yolk- lemon mixture in double broiler pan. Mix well for 15 minutes
...until it comes out thick like this. Let it cool. Set aside
STEP 3: Beat egg white until foamy. Fold into egg yolk - lemon mixture
STEP 4: Place on cooled crust. Bake in 325 degrees for 15 minutes or until settled
STEP 5: Cool completely on rack and serve.
Day 5 was tough! ... Chef Jackets to the washer --Nighty night !
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