Friday, August 5, 2011

Calamansi-Cashew Coconut Meringue Pie

This month I am going out of my cooking comfort zone -- Oh yeah, I am going to bake! I never liked baking, I find it strict, you have to follow exact recipe plus it limits my creativity--that's what I thought. But reading through my dusty baking book (the only one i have), i discovered that it can be easy and fun !

Calamansi is indigenous and widely cultivated in the Philippines, it is available year round and is extensively used in Philippine Cuisine. For my first dessert recipe blog, I am sharing my recipe of Filipinized Lemon Pie-- I am using Calamansi and adding a little cashew crunch... Happy baking !

Calamansi Cashew Coconut Meringue Pie


1 1/4c All Purpose Flour
1/4 tspn Salt
1/2 c Chilled Butter
1/4 c Cold Water

Combine all ingredients to make a dough, adding the cold water 1 table spoon at time. Place dough in chiller.


2 tblspn Butter
1/2 c Sugar
1/4 c Calamansi Juice
1/4 c Water
3 pcs Egg yolk
2 tblspn Cashew (rough chopped/toasted)

In a small pot, melt butter add sugar, calamansi juice and the rest of the ingredients over low heat. Stir continuously until thick. Add Cashew towards the end.


2 Egg White
5 tblpsn Refined Sugar
1 tblspn Vanilla

1 tblspn Desiccated Coconut

Using a mixer or a whisk, beat all ingredients (except desiccated coconut) until stiff peak.

To Assemble :

1. Roll out dough, the same size as your pan (preferably removable bottom). Gently lay in the pan, cover and chill for 15 to 20 mins. Bake crust for 20 mins or until dry and lightly brown at 400 deg.
2. Let crust cool a little, pour the filling.
3. Using a spoon, cover the surface with dollops of meringue. Sprinkle top with desiccated coconut and return to oven for another 10 to 15 mins until meringue is lightly brown.

Food Notes :

1. Calamansi is also known as Calamodin .
2. Calamnsi is not just used in cooking, but also for household and medicinal use like body deodorant!
3. I love serving and eating this chilled and with hot honey-ginger tea !