Pastry Chef Sarah Lewis from The Keeper shares a new take on the traditional key lime pie. Her seafood restaurant is open at the Shops at Legacy across the street from Mexican Sugar.
Cake for 'Key'per
8 each Egg Whites
¾ cup White Granulated Sugar
1 cup Cake Flour
¼ tsp Kosher Salt
1 ½ tsp Baking Powder
4 each Egg Yolks
3 oz Water
3 ½ oz Cottonseed Oil
3 TBSP White Granulated Sugar
Set oven to 325 degrees. Line a 12” x 9” pan with parchment paper and spray with pan spray. Set aside.
Place egg whites in the bowl of a tabletop stand mixer fitted with the whip attachment and whip on speed 4.
In a medium mixing bowl, use a wire whisk to combine ¾ cup sugar, flour, salt, and baking powder. Set aside. In a separate medium mixing bowl, use a wire whisk to combine yolks, water, and oil. Pour oil mixture into dry ingredient bowl and use a wire whisk to fully combine. Set aside.
When egg whites are foamy, turn mixer to speed 10 and let whip for 30 seconds. Once egg whites reach soft peaks, return mixer to speed 4 and slowly stream in 3 TBSP sugar with mixer running. Return mixer to speed 10 and whip for 45 seconds until eggs form medium peaks.
Using a rubber spatula, gently fold ⅓ of the egg whites into the batter. Once fully combined, add remaining egg whites and fold gently.
Pour batter into prepared pan. Spread batter with an offset spatula to make even and lightly tap pan on counter twice to rid batter of bubbles.
Bake in prepared oven for 15 minutes and then rotate pan 180 degrees. Bake for an additional 5 minutes or until cake is golden brown and there is no indent left after lightly touching it.
Upon removal from oven, drop pan onto counter from 6 inches high. Let cool at room temperature. Use a round pastry cutter or paring knife to cut cake circles to fit inside of preferred serving vessel.
Key Lime Mouse
1 cup Key Lime Juice
2 tsp Lime Zest
1 cup White Granulated Sugar
6 oz. (1 ½ sticks) Unsalted Butter, cubed
3 TBSP Corn Starch
½ sp Kosher Salt
6 each Large Egg Yolks
2 cups Heavy Whipping Cream
½ cup White Granulated Sugar
1 tsp Vanilla Extract
Use a wire whisk to combine all ingredients but egg yolks in a small heavy bottom pot.
Place pot over medium heat and continually whisk until mixture reaches a boil and has thickened.
Remove from heat and temper half of the mixture into the egg yolks. Transfer yolk mixture back into pot and return to heat. Cook for 3 minutes while whisking continuously.
Transfer curd into a clean, dry pan. Smooth and lay plastic wrap directly onto curd. Chill in refrigerator.
Once curd is chilled, whip cream, sugar and vanilla in a tabletop mixer fitted with the whip attachment until firm peaks are formed.
Use a rubber spatula to gently fold lime curd into whipped cream.
Transfer to a piping bag (or large ziplock bag- trim corner to pipe mousse).
1 clamshell (6 oz.) Raspberries
2 tsp Lime Juice
3 TBSP White Granulated Sugar
3 TBSP Tap Water
Pinch Kosher Salt
Combine all ingredients in a heavy bottom sauce pot over medium-high heat.
Use a wire whisk to break up raspberries. Let cook for 7-10 minutes until liquid is reduced and syrupy.
Transfer to a heat resistant container and use an ice bath to chill.
1 oz Raspberry Puree
2 each Angel Food Cake Rounds
½ cup Key Lime Custard Cream
3 each Raspberries, whole
1 TBSP Pistachios, chopped
Place raspberry puree in the bottom of the bowl, layer and angel food cake, then piped curd, angel food, raspberry puree and top with a piping of lime curd. Place 3 raspberries on top of the final curd layer and sprinkle with pistachios.