| 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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