Lime Meringue Pie

Okay I totally cheated with this one and used a pre-made Pillsbury pie crust. So sue me. I am a big fan of lemon meringue and when I decided to make one I got this brilliant idea. Why not make it a LIME meringue pie? Why not? I love lime even better than lemon and what could be better?

The result? Not quite as creamy as a key lime pie but light like lemon meringue. The best of both and fresh and great for summer. You can always use your grandmother's famous pie crust recipe or buy a frozen one, here's the recipe for the filling and when it comes to the meringue more is always better.

6 tablespoons cornstarch
1 1/2 cups sugar
1/4 teaspoons sugar
1/2 cup cold water
1/2 cup fresh lime juice
2 drops of green food coloring
1 1/2 cups boiling water
3 tablespoons butter
3 egg yolks

for meringue:
6 egg whites
1/2 teaspoon cream of tartar
pinch of salt
1/2 cup sugar
1 teaspoon vanilla extract

In a saucepan combine the first three things then gradually stir in the cold water and lime juice then the boiling water. Place over a medium heat and bring to a boil, stirring constantly to prevent lumps. Cook until thick, about five minutes. Remove from the heat, add the butter and stir until it melts. Beat the egg yolks in a small bowl and add a quarter cup of the hot mix to the yolks, stirring to combine. Then return the whole thing to the pan and cook until thick about one minute longer. Let cool for 15 minutes and pour into a cooked pie shell.

For the meringue, whip the egg whites over a pan of simmering water until warm to the touch and beat until foamy. Add the cream of tartar and the salt and continue beating until the whites form soft peaks. Add the sugar, 1 tablespoon at a time beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form. Spread the meringue over the filling, sealing the meringue carefully to the edge of the shell to prevent shrinking. Bake until browned, at 350 for about 10 minutes. Don't refrigerate.

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Technorati tags: pie, desserts, recipes, meringue