Shanghai Lime Pie
I really enjoy Key Lime Pie but I always like to add my own interesting international twist to classic flavors.
Yuzu is a small citrus fruit that I fell in love years ago while traveling in Asia and I have used it in my cooking ever since. It is indigenous to eastern China and used extensively throughout Japan and Korea to bring a flavor reminiscent of grapefruit and mandarin orange to whatever it is added to. In this recipe it adds a subtle complexity to what could be a very straightforward lime pie.
Ellen Mirsky, the pastry chef at Public restaurant, was kind enough to translate my idea into a deliciously different yet simple to make dessert. Enjoy!
GRAHAM CRACKER CRUST:
Preheat the oven to 350°F (175°C).
In a mixing bowl combine the graham cracker crumbs, sugar, and the melted butter and stir together with a fork until it is well combined.
Press the mixture evenly into an 8” tin pie pan and place the pan on a baking sheet to help get it in and out of the oven.
Bake the crust in the preheated oven for approximately 5-6 minutes or unil it is lightly golden brown.
Take the crust out of the oven and let it cool completely.
FILLING:
Place the yolks and the zest in the bowl of an electric mixer. Using the paddle attachment beat the eggs until they are smooth.
While the mixer is running pour in the condensed milk and mix until the ingredients combine.
Slowly pour in the juices and mix it till it is smooth.
Pour the mixture into the cooled crust, place in the preheated 350°F (175°C) oven and bake for 8-10 minutes.
Take the pie out of the oven and allow it to cool for about 15 minutes and then refrigerate it for about 2 hours.
Slice and serve!
Brad Farmerie
Brad Farmerie grew up in Pittsburgh in a food-loving family, where his mother exposed him to a variety of cuisines from a young age, always insisting on home baked bread and vegetables straight from the family garden. After a brief college hiatus spent exploring the cuisines and wines of Europe, North Africa, the Middle East, Southeast Asia and the Antipodes, Farmerie followed his love for food to the UK and earned his "Grande Diplome" at Le Cordon Bleu in 1996. He further rounded out his education and technique at acclaimed restaurants Coast, Chez Nico and Le Manoir aux Quat’ Saisons. Most influential to his own style was his experience working with Peter Gordon at the Sugar Club, and he went on to assist Gordon and Anna Hansen in opening the critically-acclaimed The Providores and Tapa Room in 1996. In 2003 Farmerie moved back to the States to help conceive PUBLIC, AvroKO’s first self-propelled restaurant. In the fall of 2008, Farmerie extended his culinary reach as executive chef of AvroKO Restaurant Group’s Double Crown and Madam Geneva, which takes as its inspiration the unique cuisine that emerged when the British colonized the countries of South Asia and the Far East.