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