Lime Meringue Pie Recipe
Ingredients
| 1 baked 9-inch pie shell | ||
| Granulated sugar | ||
| Cornstarch | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Grated peel 1 lime or lemon | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| 3 egg yolks, slightly beaten | ||
| Green food color | ||
| Egg whites | 3 | |
| Vanilla extract | 1/2 Teaspoon | |
Directions
Early in day: In double boiler, combine 1/2 cup sugar, cornstarch, 1/8 teaspoon salt; slowly stir in 1 1/4 cups warm water, peel, juice, then egg yolks.
Cook, stirring, until smooth and thick enough to mound when dropped from spoon.
Remove from heat; add 1 or 2 drops of green food color; cool slightly.
Preheat oven to 425°F.
Spoon filling into pie shell.
In small bowl, with electric mixer at high speed, beat egg whites with 1/2 teaspoon salt and vanilla until frothy throughout (don't allow them to stiffen).
Add 1/4 cup sugar, a little at a time, beating until stiff peaks form.
Heap meringue on center of pie filling; spread so it touches inner edge of crust all around.
Bake 4 minutes or until golden brown.
Cool; refrigerate.
Cook, stirring, until smooth and thick enough to mound when dropped from spoon.
Remove from heat; add 1 or 2 drops of green food color; cool slightly.
Preheat oven to 425°F.
Spoon filling into pie shell.
In small bowl, with electric mixer at high speed, beat egg whites with 1/2 teaspoon salt and vanilla until frothy throughout (don't allow them to stiffen).
Add 1/4 cup sugar, a little at a time, beating until stiff peaks form.
Heap meringue on center of pie filling; spread so it touches inner edge of crust all around.
Bake 4 minutes or until golden brown.
Cool; refrigerate.
Chef
