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    Lime: Lime Meringue Pie


    Source of Recipe


    EAT-L DIGEST 13 JUNE 1996 Sharon H. Frye

    List of Ingredients




    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)

    Recipe



    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.

 

 

 

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