| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies &, Tarts |
8 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 1 |
|
3 oz pkg lime gelatin powder |
| 1 |
c |
Warm water |
| 1 |
pk |
Gelatin powder; unflavored, softened in |
| 1/4 |
c |
Water |
| 3 |
dr |
Green food coloring |
| 2 |
|
Limes; juice of (up to 3) |
| 2 |
|
Limes; grated rind of (up to 3) |
| 1 |
c |
Heavy cream |
| 4 |
|
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1/2 |
c |
Sugar |
|
3 |
Ma, r 1998 |
INSTRUCTIONS
MERINGUE
PIE Combine and mix in top of double boiler beaten egg yolks, sugar, lime
gelatin, lime juice and water; cook until slightly thickened, stirring
constantly. Set pan in bowl of ice water. Add grated rind, unflavored
gelatin mix, green food coloring. Stir until thickened. Whip heavy cream
and fold into gelatin mix. Pour into a 9 inch baked pie shell. Chill two
hours.
MERINGUE Beat egg whites with with cream of tartar and sugar. Pile lightly
on pie. Bake at 425 degrees about 5 minutes. Chill 3 hours more.
Me ke aloha, Mary Spero
Recipe by: Liz Damon
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on
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