TWD: Creamiest Lime Cream Meringue Pie

Behold, my first meringue pie! Why, oh why, have I spent so many years afraid to make cream pies with meringues?!Linda, of The Tender Crumb, is responsible for this week's pick...the one that busted me out of my no-cream/meringue pie rut. Thank you, Linda! I had huge expectations to live up to on this one, because David's grandmother, Mama, is the Lemon Meringue Pie Queen. She makes lemon meringue pies on a pretty regular basis, and they are good! I wasn't sure if my pie would compare...but David said it was just as good as Mama's lemon meringue pie! Wow!
Mom and Chet (and David, of course) were the lucky taste-testers on this TWD assignment. Chet (the family chef) was very interested to hear that lime juice was used instead of water in the recipe. He said that all of the lemon meringue pies he'd made in the past called for water. I wouldn't know...I've never made one! I'll admit that I was intimidated by this recipe and nearly wimped out. Any time a recipe calls for the use of a candy thermometer and a specific temperature, I freak out. I don't know why...I've never had a bad result. I think I just equate a candy thermometer with some fancy technique. I did use the "supercharge" method to make the cream...I'm a very impatient person, and I couldn't begin to imagine whisking the mixture for 10 minutes. No way. My mixture turned to cream in a matter of a few minutes! I'm still trying not to think about the amount of butter that was blended into the mixture...good grief! But the results were delicious! I do wish I had used a little more ginger; I didn't really taste it much in the finished product. I really enjoyed the tart, zippy taste of the limes. I'll make this one again! If you want to try this super-refreshing pie, you can get the recipe at The Tender Crumb!