Lime-snow pie

Yield: 1 Servings

Measure Ingredient
1 \N Baked 9\" pie shell
¾ cup Granulated sugar
7 tablespoons Flour
2 tablespoons Cornstarch
½ teaspoon Salt
2¼ cup Boiling water
3 \N Egg yolks
¼ cup Granulated sugar
3 tablespoons Gated lime rind
6 tablespoons Lime juice
3 \N Egg whites
¼ teaspoon Salt
6 tablespoons Granulated sugar.

In double-boiler top, combine ¾ cup sugar with flour, cornstarch, and ½ teaspoon salt. slowly stir in boiling water. cook over boiling water until smooth and thick. Beat yolks with ¼ cup sugar; slowly stir in hot mixture, blending well. Return to double boiler; cook over boiling water, stirring occasionally, 5 minutes. Add lime rind and juice. remove from heat at once; cool. Beat egg whites with ¼ teaspoon salt until frothy; gradually add 6 tablespoons sugar, a little at a time, beating well after each addition. continue beating until stiff peaks are formed. Fold thin meringue into cooled lime mixture. Turn into baked pie shell. Refrigerate at least 5 hours before serving. If desired, garnish with a few raspberries.

(Good Housekeeping Cookbook) Posted to EAT-L Digest by Al & Diane Johnson <johnson@...> on Aug 1, 1997

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