Julie’s Super Tangy Tamarind Pie
Bright tamarind and lime curd with a fluffy meringue. Tips for tempering eggs, stabilizing meringue, and storing the pie.
I love making this tart and sweet pie with creamy meringue topping.
Submitted by: Marilyn Pocius from not given, Illinois
- Temper the hot cornstarch mixture into the yolks slowly to avoid scrambled eggs.
- Adjust tamarind and lime to taste; meringue will balance a very tart filling.
- Use clean bowls, cream of tartar, and seal meringue to crust to reduce weeping.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How do I make tamarind concentrate from tamarind paste?
Warm a few tablespoons of tamarind paste in equal parts hot water, mash and stir until it loosens, then strain through a fine sieve to remove fibers and seeds. Start with a small amount and taste before adding to the filling.
What is the best way to avoid scrambled egg yolks when making the filling?
Temper the yolks by whisking in a small amount of the hot cornstarch mixture first, a little at a time, then slowly stir the tempered yolks back into the pan. Keep the heat moderate and stir constantly until thickened.
How can I make a stable meringue that does not weep?
Use a very clean, grease free bowl and no traces of yolk. Add cream of tartar to stabilize, beat in sugar slowly until stiff peaks form, and spread the meringue right onto the hot filling, pressing to the crust edge to seal. Bake only until the tops brown to set the meringue.
Can I substitute lemon for lime or use a different thickener?
Yes. Lemon can replace lime but it will change the flavor. For a different thickener try arrowroot, which gives a clearer curd. If you switch thickeners, follow package instructions since thickening strength and cooking behavior differ.
How long can I store the pie and can I freeze it?
Store the pie covered in the refrigerator and eat within 1 to 2 days for best meringue texture. Freezing is not recommended because meringue loses its texture and can weep when thawed.
Can I make the pie shell ahead of time?
Yes. Blind bake the crust until set and golden, cool completely, then fill and top with meringue when ready to bake the meringue. This keeps the crust crisp and prevents sogginess.
Why did my filling come out too thin and how do I fix it?
A thin filling usually means the cornstarch did not reach full boil or the ratio was off. Return the mixture to the heat and cook until it thickens and boils for one minute, then retemper a small portion into the yolks and combine. Cool to let it set before adding meringue.
How do I make tamarind concentrate from tamarind paste?
Warm a few tablespoons of tamarind paste in equal parts hot water, mash and stir until it loosens, then strain through a fine sieve to remove fibers and seeds. Start with a small amount and taste before adding to the filling.
What is the best way to avoid scrambled egg yolks when making the filling?
Temper the yolks by whisking in a small amount of the hot cornstarch mixture first, a little at a time, then slowly stir the tempered yolks back into the pan. Keep the heat moderate and stir constantly until thickened.
How can I make a stable meringue that does not weep?
Use a very clean, grease free bowl and no traces of yolk. Add cream of tartar to stabilize, beat in sugar slowly until stiff peaks form, and spread the meringue right onto the hot filling, pressing to the crust edge to seal. Bake only until the tops brown to set the meringue.
Can I substitute lemon for lime or use a different thickener?
Yes. Lemon can replace lime but it will change the flavor. For a different thickener try arrowroot, which gives a clearer curd. If you switch thickeners, follow package instructions since thickening strength and cooking behavior differ.
How long can I store the pie and can I freeze it?
Store the pie covered in the refrigerator and eat within 1 to 2 days for best meringue texture. Freezing is not recommended because meringue loses its texture and can weep when thawed.
Can I make the pie shell ahead of time?
Yes. Blind bake the crust until set and golden, cool completely, then fill and top with meringue when ready to bake the meringue. This keeps the crust crisp and prevents sogginess.
Why did my filling come out too thin and how do I fix it?
A thin filling usually means the cornstarch did not reach full boil or the ratio was off. Return the mixture to the heat and cook until it thickens and boils for one minute, then retemper a small portion into the yolks and combine. Cool to let it set before adding meringue.
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