- 1
- 45 mins
Ingredients
- FOR THE MERINGUE:
- 1 package Pillsbury Refrigerated Pie Crust
- 1/2 cup freshly squeezed lime juice (about 4 large limes)
- 1/2 cup freshly squeezed lemon juice (about 3 large lemons)
- 2 teaspoons lime zest
- 2 teaspoons lemon zest
- 6 tablespoons cornstarch, divided in half
- 2 tablespoons Gold Medal all-purpose flour, divided in half
- 1 cup sugar, divided in half
- 1 1/2 cups water, divided in half
- 2 tablespoons butter
- 6 large eggs
- A few drops natural green food coloring
- 1 teaspoon cream of tartar
- 3 tablespoons sugar mixed with 2 teaspoons cornstarch
Preparation
Step 1
1
Preheat the oven to 450ºF. Place a Pillsbury refrigerated pie crust in a 9-inch pie plate and crimp the edges. Line the bottom with parchment paper and pour some dried beans over it to weigh it down. Bake the pie shell for 5-6 minutes. Remove from oven and set aside. Lower the oven temperature to 325ºF.
2
Get the eggs ready in advance. Set out 3 bowls, one large and two small. Crack the egg whites into the big bowl and divide the yolks between the two small bowls, three yolks in each.
3
Combine the sugar, cornstarch, flour and a pinch of salt in a small saucepan. Add the lime juice, zest, and water. Whisk to combine and continue whisking over medium-high heat until the mixture starts bubbling.
4
Whisk ¼ cup of the hot mixture into one of the egg yolk bowls until combined. Then whisk this egg yolk mixture back into the saucepan with the rest of the hot mixture. Add a few drops of natural green food coloring. Return the mixture to a simmer until thickened, then whisk in the butter. Pour the lime layer into the bottom of the pre-baked pie crust.
5
Repeat steps 3 and 4, using the lemon juice and zest this time. By this time the lime layer will have cooled and set so you can pour the lemon layer over the lime layer.
6
To make the meringue: Use an electric mixer to beat the egg whites until foamy, then add the cream of tartar. Continue beating until no more liquid whites remain, then slowly add in the sugar/cornstarch mixture one tablespoon at a time. Continue beating, starting on low speed and gradually increasing to high, until stiff peaks form (when you lift the beaters the peak that forms will stand straight up and not curve over at the tip.) Be careful not to over-beat it though, or the meringue topping will crack.
7
Immediately scoop the meringue mixture onto the still-warm lemon custard (this will help prevent the meringue from sweating beads of water while baking). Bake at 325ºF for 20-25 minutes until the meringue is a rich golden brown. Let the pie cool completely on a wire rack for about 3 hours before serving.