| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Hot water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Fresh lime juice (about 4 limes) |
|
|
1 to 2 drops green food coloring, optional |
| 1/4 |
c |
Cornstarch |
| 1/4 |
c |
Cold water |
| 4 |
|
Egg yolks, beaten |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Grated lime peel |
| 1 |
|
9-inch baked pie shell |
| 2 |
tb |
Sugar |
| 1 |
tb |
Corn starch |
| 1/2 |
c |
Water |
| 3 |
|
Egg whites |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Cream of tartar |
INSTRUCTIONS
FILLING
MERINGUE
FILLING: In saucepan combine hot water, sugar, lime juice and coloring.
Dissolve cornstarch in cold water; stir in. Cook and stir constantly over
medium heat until mixture begins to thicken; remove from heat. Blend a
small amount of hot mixture into egg yolks, stirring constantly. Add egg
yolk mixture to contents of saucepan, and return to heat. Whisk in butter
and lime peel; cook and stir 5 to 7 minutes to melt butter and thickens.
Cool; pour into prepared shell; set aside.
PREPARE MERINGUE:
Combine sugar,corn starch and water in a saucepan. Cook on direct heat
until it thickens and gets clear. Set aside to cool. In mixing bowl combine
egg whites, sugar and cream of tartar. Beat on high until smooth. Then add
mixture you set aside. Beat some more on high until fluffy...
Put pie filling in pie crust. Put meringue on pie and bake at 300° for 10
minutes then at 350° until meringue browns. Cool; chill at least 1 hour..
Recipe by: The Hartford Courant July 5,1971 Posted to TNT - Prodigy's
Recipe Exchange Newsletter by ctlindab@mail1.nai.net on Jul 2, 1997
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