| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | Baked 9" pie shell | |
| 3/4 | c | Granulated sugar |
| 7 | T | Flour |
| 2 | T | Cornstarch |
| 1/2 | t | Salt |
| 2 1/4 | c | Boiling water |
| 3 | Egg yolks | |
| 1/4 | c | Granulated sugar |
| 3 | T | Gated lime rind |
| 6 | T | Lime juice |
| 3 | Egg whites | |
| 1/4 | t | Salt |
| 6 | T | Granulated sugar. |
INSTRUCTIONS
In double-boiler top, combine 3/4 cup sugar with flour, cornstarch, and 1/2 teaspoon salt. slowly stir in boiling water. cook over boiling water until smooth and thick. Beat yolks with 1/4 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 1/4 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@NEGIA.NET> on Aug 1, 1997
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