Lime Meringue Pie

* Exported from MasterCook II *

Lime Meringue Pie

Recipe By : The Hartford Courant July 5,1971
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FILLING:
1 1/2 cups hot water
1 cup sugar
1/2 cup fresh lime juice (about 4 limes)
1 to 2 drops green food coloring -- optional
1/4 cup cornstarch
1/4 cup cold water
4 egg yolks -- beaten
2 tablespoons butter or margarine
1 tablespoon grated lime peel
1 9-inch baked pie shell

MERINGUE:
2 tablespoons sugar
1 tablespoon corn starch
1/2 cup water
3 egg whites
3 tablespoons sugar
1/2 teaspoon cream of tartar

FILLING:
In saucepan combine hot water, sugar, lime juice and coloring.
Dissolve cornstarch in cold water; stir in. Cook and stir constantly over
medium heat until mixture begins to thicken; remove from heat.
Blend a small amount of hot mixture into egg yolks, stirring constantly.
Add egg yolk mixture to contents of saucepan, and return to heat. Whisk in
butter and lime peel; cook and stir 5 to 7 minutes to melt butter and
thickens. Cool; pour into prepared shell; set aside.

PREPARE MERINGUE:

Combine sugar,corn starch and water in a saucepan. Cook on direct heat
until it thickens and gets clear. Set aside to cool. In mixing bowl
combine egg whites, sugar and cream of tartar. Beat on high until smooth.
Then add mixture you set aside. Beat some more on high until fluffy...

Put pie filling in pie crust. Put meringue on pie and bake at 300° for 10
minutes then at 350° until meringue browns. Cool; chill at least 1 hour..


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