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The lime alternative to lemon meringue
pie. If you love lime, you'll love this pie!
Lime Meringue Pie
- 1 (9-inch) pie crust, your favorite recipe
or store bought
-
- Filling:
1 1/2 cups granulated sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 large egg yolks, beaten
3 tablespoons butter
1/2 cup fresh lime juice
Meringue:
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
- Bake the pie crust in a preheated 350°F
(175°C) oven for 25 to 30 minutes until light golden brown.
Cool and set aside.
- For Filling: Mix sugar and cornstarch
in 2-quart saucepan. Stir in water gradually. Cook over medium
heat, stirring constantly until mixture thickens and boils. Cook
and stir 1 minute. Remove from heat and stir half of the hot
mixture quickly into beaten egg yolks, then blend into remaining
hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute.
Remove from heat; stir in butter and lime juice, mixing well.
Pour into baked pie crust.
- For Meringue: With electric mixer, beat
egg whites and cream of tartar until foamy. Beat in sugar, 1
tablespoon at a time; continue beating until stiff and glossy.
Add vanilla. Do not under beat. Spoon
meringue onto hot pie filling; spread over filling, spreading
meringue to edge of crust and adhering to prevent shrinking.
- Bake at 400°F (205°C) on center
rack of oven for about 5 to 7 minutes, or until a delicate golden
brown. Cool away from drafts.
Makes 1 (9-inch) pie, or serves 6 to 8.
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