well, it was a busy week for RLB in our catering kitchen last week: the cake bible was out to help troubleshoot the making and almost curdling of orange-caramel mousseline buttercream; the bread bible was out for guidance on baguette; and the pie & pastry bible was out for that fabulous key lime pie recipe. what would we do without our prolific rose??? it’s just that she keeps us looking so good all the time . . . !!!
my question today has to do with the key lime pie. the custard of the last version was ever so slightly grainy. not lumpy, not curdled, just not creamy smooth. i made the recipe as called for with two exceptions: the recipe was exactly doubled and baked in a half sheet pan, and the lime juice was nellie & joe’s bottled key lime juice (fresh bottle, but not fresh squoze). other than those items, all else was the same. the taste was great (natch!), the meringue was fine and didn’t weep, and the whole sheet set up nicely. any ideas regarding the consistency flux?
thanx in advance.