Lime Pie Recipe
Ingredients
| Pie shell | 9 inch, baked | |
| Sorbitol | 1 Cup (16 tbs) | |
| Cornstarch | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| 3 eggyolks, beaten | ||
| Lime juice | 1/4 Cup (16 tbs), squeezed | |
| Green food coloring | 1 Teaspoon, grated | |
| 1 recipe Three Egg Whites Meringue | ||
Directions
Combine sorbitol, cornstarch, and salt in heavy saucepan.
Stir to mix.
Slowly stir water into mixture.
Cook and stir over medium heat until mixture is clear and thickened.
Remove from heat.
Pour small amount of hot mixture into egg yolks; then return to saucepan.
Bring to boil and cook for 1 minute.
Remove from heat.
Stir in lime juice and lime zest.
Add green food coloring, if desired.
Transfer immediately to baked pie shell.
Top with Three Egg-Whites Meringue, sealing edges.
Bake at 350°F (175°C) for 7 to 10 minutes or until peaks begin to brown.
Stir to mix.
Slowly stir water into mixture.
Cook and stir over medium heat until mixture is clear and thickened.
Remove from heat.
Pour small amount of hot mixture into egg yolks; then return to saucepan.
Bring to boil and cook for 1 minute.
Remove from heat.
Stir in lime juice and lime zest.
Add green food coloring, if desired.
Transfer immediately to baked pie shell.
Top with Three Egg-Whites Meringue, sealing edges.
Bake at 350°F (175°C) for 7 to 10 minutes or until peaks begin to brown.
Chef
