Last week, I decided to rectify the fact that I hadn't eaten a chocolate Bourbon for six years by baking some myself. The resulting Bourbon biscuits were so good that I ate most of the first batch before they'd even cooled down! As wonderful as the biscuits were, I couldn't eat all of them. (When you're testing a recipe, you end up making at least two, sometimes many more, batches in order to perfect the recipe.) The lime meringue pie was born from a need to use the rest of the Bourbons before they went stale.
The biscuits form the base of what is basically a Key lime pie – except that you shouldn't really call it 'Key lime' unless you use limes from the Florida Keys - with meringue on top. I have a habit of separating eggs to use just the yolks or whites in a recipe and leaving the other part in the fridge to be rediscovered when it's too late to use them. That's why there's meringue on my lime pie – I could use the whole egg this way (and it looks great, too).
Chocolate and lime work so well together that it's a shame more desserts don't use them. The smoothness of the chocolate mellows the sharpness of the lime, while the slight bitter edge to both add a sophisticated touch. I've made a lot of lime meringue pies in my time, from now on, I'll always use a chocolate base.
If you fancy making your own lime meringue pie this weekend, head over to Domestic Sluttery for the full recipe.