Recipe: Lime Meringue Pie
Yield: 8 Servings
1 9" pastry shell; baked and -- cooled 1 c Plus 2 tb Sugar
1/3 c Cornstarch
1/4 c Cold water
1/2 ts Salt
1 1/2 c Hot water
1/3 c Lime juice (I use bottled)
3 Eggs; separated 3 tb Butter or margerine 1 dr Green food coloring -- (optional) 6 tb Sugar (for meringue)
1/8 ts Salt (for meringue)
Date: Fri, 14 Jun 1996 12:48:37 EDT
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US> Someone requested a Lime Pie recipe. This is my family's favorite. It's not Key Lime (which uses sweetened condensed milk) but is rather a "lime" version of "lemon meringue." We prefer this to the key lime version.
Combine sugar, cornstarch, salt, and cold water in saucepan. Mix well. Add hot water, and stir until blended. Cook over medium heat until mixture boils and is very thick.
Remove from heat and stir in lime juice. Return to heat and cook until again thick.
Beat egg yolks. Remove pudding from heat and slowly stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and good coloring. Stir well. Cool slightly, then pour into pie shell.
Prepare meringue from 3 reserved egg whites, 6 tablespoons sugar, and 1/8 teaspoon salt. Spread over top of pie. Bake at 300 degrees for 20 minutes, or until top of meringue is golden brown.
Cool completely before serving. Refrigerate leftovers.
Note: If you really want the Key Lime Pie with sweetened condensed milk, let me know....however, this one is my family's favorite, so I thought I'd share the best one.....
EAT-L DIGEST 13 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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