Cruising World - November - December 2016

32

november/december 2016

cruisingworld.com COCONUT

Lemon meringue pie has always been a favorite of mine. So when

my partner, Steve, requested it in lieu of a birthday cake one year, I

was happy to oblige. Since then, lemon meringue pie has become an

annual event aboard Kate, our Newport 41. One year, when the big day

rolled around, I went ashore in search of ingredients. There were no

lemons anywhere, but I did fi nd some good-looking limes. Completely

obsessed with the citrus, I forgot to buy extra butter to make the pas-

try. I managed to sneak ashore one last time, but the little local shop

had no butter. I wandered through near-empty aisles, wondering what

I could do to save the birthday dessert. Then I saw it: a lone package

of coconut cookies. A tropical twist plus a little imagination was just

what this birthday needed. I bought the cookies, already thinking

about how to revamp this traditional dessert, not knowing it would

become a new favorite. As I walked, I found myself singing a familiar

tune: “She put the lime in the coconut; she drank ’em both up.”

This dessert is delicious with either lime or lemon — whichever

is available. If you can’t fi nd coconut cookies, use whatever you

prefer. Vanilla cookies, graham crackers or gingerbread are good

choices! — Heather Francis

Adding meringues is optional but easy and provides a special touch. While the pie fi lling chills, put the three leftover egg whites in a mixing

bowl. Add about^1 / 8 teaspoon cream of tartar and whisk until foamy. Very gradually add^1 / 4 cup sugar, whisking continuously (use a hand

blender if you have one) until sti peaks form. With a teaspoon, place small dollops on a cookie sheet lined with parchment paper. Bake at

300 degrees F for about 25 minutes, or until very lightly browned. Cool, then place one meringue on top of each “pie” before serving. Save the

rest for enjoying later! Makes 16 meringues. LYNDA MORRIS CHILDRESS

C

Meringues: A Tasty Garnish

LEMON OR LIME

COCONUT PIE CUPS

1 1 / 2 cups sugar

6 tablespoons cornstarch

A dash of salt

(^1) / 2 cup cold water
(^1) / 2 cup fresh-squeezed
lime or lemon juice
3 eggs
2 tablespoons unsalted
butter, cut into small
pieces
1 1 / 2 cups boiling water
2 tablespoons lime or
lemon zest, grated
fi nely
4 to 6 cookies (coconut
preferred)
2 limes or lemons, for
garnish
In a pot of the heat, mix sugar,
cornstarch and salt. Gradually
add cold water and lime or
lemon juice, and stir with a
wooden spoon until smooth.
Separate yolks from eggs.
Reserve whites and set aside
(see “Meringues,” below). Add
yolks, blending thoroughly,
and then add butter. Stirring
constantly, slowly add the
boiling water. Put on heat and
bring to a full boil, stirring
gently. When the mixture
thickens, reduce heat and
simmer for one minute. Remove
from heat and stir in lemon zest.
Have four red wine or six
white wine glasses clean and dry.
Pour equal amounts of the pie
fi lling into each glass. Leave on
the counter until cool enough to
place in the fridge. Chill for four
to six hours or overnight. (To
prevent a scum from forming
on the fi lling, cover the glasses
tightly with plastic wrap.) When
ready to serve, remove from the
fridge and remove plastic. Crush
cookies into pea-size crumbles
and add a healthy layer on top.
Garnish with a lime or lemon
slice on the lip of the glass and
add optional meringues (see
below). Serves four to six.
PREPARATION: AT ANCHOR
TIME: 45 MINUTES, PLUS 4 TO 6
HOURS CHILLING TIME
DIFFICULTY: MEDIUM