An almost key lime pie
that can be made with regular limes. Topped with a feather light
meringue.
Lime Ice
Box Pie
- 1 (14-ounce) can sweetened
condensed milk
1/2 cup lime juice
1 teaspoon finely grated lime peel
2 large eggs, separated
1 (9-inch) graham cracker pie crust
4 tablespoons granulated sugar
- In a medium bowl combine
sweetened condensed milk, lime juice, grated lime peel, and 2
egg yolks. Pour into a graham cracker pie crust and chill until
firm.
- In a bowl beat 2 egg whites
with an electric mixer on medium speed until soft peaks form.
Beat in sugar and continue beating until stiff peaks form. Remove
the pie from the refrigerator and top with the meringue, spreading
to the edge of the crust to seal.
- Bake at 325°F for
12 minutes, or until just browned. Store in the refrigerator.
Makes 8 servings.
For salmonella-safe egg
whites
You will need: a medium stainless steel bowl
a wooden or plastic stirring spoon
a heat-resistant rubber spatula
a medium skillet
a quick-read kitchen thermometer
Place egg whites in bowl.
For each white, add 1 tablespoon sugar, 1/2 teaspoon water, and
1/16 teaspoon cream of tartar. Stir gently, breaking up egg whites,
but not raising any foam. Set aside.
In skillet, heat 1 inch
of water to a simmer and remove from heat. Place the bowl in
the hot water and begin stirring and scraping constantly with
rubber spatula to prevent overheating. After 1 minute of constant
stirring, remove bowl from hot water and check temperature with
thermometer (tilt bowl if necessary to have about 2 inches of
white covering thermometer stem).
Temperature must be 160°F.
If not, place the bowl back in the hot water and resume scraping
in 15-second increments until the temperature reaches 160°F.
Rinse off the thermometer in the hot pan water between each use.
When the desired temperature
is reached, proceed with recipe.
For salmonella-safe egg
yolks or whole eggs
You will need: a small,
heavy saucepan
a heatproof, 2-cup glass measuring cup
a large stainless steel mixing bowl
a wooden or plastic stirring spoon
a quick-read kitchen thermometer
Perform the following steps
and set aside:
Place eggs or yolks in saucepan. Add liquid from recipe (2 tablespoons
of liquid per yolk). Stir gently just to combine.
Fill measuring cup 2/3 full with boiling-hot water.
Prepare the bowl by half-filling it with ice water.
Heat eggs or yolks over
very low heat, stirring constantly, until the mixture reaches
160°F. Between each use, rinse off thermometer in the hot
water. When desired temperature is reached, place saucepan in
bowl of ice water to stop heating process. When cool, proceed
with recipe.
