Lime-snow pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baked 9\" pie shell | |
| ¾ | cup | Granulated sugar |
| 7 | tablespoons | Flour |
| 2 | tablespoons | Cornstarch |
| ½ | teaspoon | Salt |
| 2¼ | cup | Boiling water |
| 3 | Egg yolks | |
| ¼ | cup | Granulated sugar |
| 3 | tablespoons | Gated lime rind |
| 6 | tablespoons | Lime juice |
| 3 | Egg whites | |
| ¼ | teaspoon | Salt |
| 6 | tablespoons | Granulated sugar. |
Directions
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