| 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; see Recipe |
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. Meringue Topping: Beat egg whites until light and
frothy. Add the 1/4 teaspoon cream of tartar and continue beating until the
whites are stiff enough to hold a peak. Gradually beat in 6 tablespoons
sugar and beat until the meringue is stiff and glossy. Pile the meringue
lightly on cooled pie filling, spreading it until it touches the edges of
the pastry to prevent the meringue shrinking. Bake in a preheated hot oven
(425 degrees) until the top is brown, 5-6 minutes.
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 Bakery-Shoppe Digest by jaclyn@itexas.net (Jack Dickson) on Apr
3, 1998
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