| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pies &, Pastry | 8 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 1/4 | c | Flour |
| 3 | tb | Cornstarch |
| 1/4 | ts | Salt |
| 2 | c | Water |
| 3 | lg | Eggs; separated |
| 1 | tb | Butter or margarine |
| 1/4 | c | Fresh or bottled key lime juice |
| Grated rind of 1 lime | ||
| Baked 9-inch pie shell | ||
| Meringue pie topping |
INSTRUCTIONS
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. 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 TNT Recipes Digest, Vol 01, Nr 960 by jaclyn@itexas.net (Jack Dickson) on Jan 23, 1998
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