Yield: 8 Servings
|3 larges||Eggs; separated|
|1 tablespoon||Butter or margarine|
|¼ cup||Fresh or bottled key lime juice|
|\N \N||Grated rind of 1 lime|
|\N \N||Baked 9-inch pie shell|
|\N \N||Meringue pie topping; see Recipe|
Combine the sugar, flour, cornstarch and salt in a saucepan and gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir the mixture into the beaten egg yolks, return to low heat and cook, stirring, two minutes. Stir in the butter, lime juice and rind and cool slightly. Pour into the baked pastry shell and cool. Top with meringue and brown in the oven. Meringue Topping: Beat egg whites until light and frothy. Add the ¼ teaspoon cream of tartar and continue beating until the whites are stiff enough to hold a peak. Gradually beat in 6 tablespoons sugar and beat until the meringue is stiff and glossy. Pile the meringue lightly on cooled pie filling, spreading it until it touches the edges of the pastry to prevent the meringue shrinking. Bake in a preheated hot oven (425 degrees) until the top is brown, 5-6 minutes.
NOTES : 1. You may use your own pie crust recipe, including crumb crusts if desired.
Recipe by: The Original New York Times Cook Book Posted to Bakery-Shoppe Digest by jaclyn@... (Jack Dickson) on Apr 3, 1998