Lime Pie

This isn’t a key lime pie. It’s closer to a frozen lime mousse in a crust. Cooked egg yolks beaten with sugar and fresh lime juice form a tart curd that gets lightened with both whipped cream and beaten egg whites before freezing into a billowy, scoopable filling.

The double lightening is what makes the texture special. Whipped heavy cream adds richness, and stiff egg whites add volume and airiness. Folding both into the cooled lime curd creates a filling that’s somewhere between ice cream and mousse, with a bright citrus bite that doesn’t get buried under the cream.

Cooking the egg yolks with sugar and lime juice over a double boiler for 5 minutes thickens the base and pasteurizes the yolks. Cool this mixture completely before folding in the cream and whites, or the heat will deflate everything you just whipped.

A teaspoon of grated lime zest punches up the lime flavor beyond what the juice alone provides. The zest carries the aromatic oils that give lime pie its fragrance.

Chef Tips

• Chill the bowl before whipping the cream; cold equipment whips faster and holds volume better
• Beat the egg whites to stiff peaks but stop before they look dry and grainy. Over-beaten whites are lumpy when folded
• Fold gently with a spatula, not a whisk. You want to preserve the air in both the whites and the cream
• Freeze until completely firm, at least 4 hours. Let it sit 5 minutes before slicing for cleaner cuts

Variations

• Key lime version: Use key lime juice and zest instead of regular lime for a more floral, tropical tartness
• Coconut crust: Swap the graham cracker crust for a toasted coconut cookie crust
• Lemon lime: Use half lemon juice and half lime juice with a teaspoon of each zest for a brighter citrus blend