Lemon Meringue Pie with Lime

By MarieR

Ingredients

• 1 9-inch baked pie shell
• 3 large eggs
• 4 large egg yolks (save whites for meringue)
• 1 cup sugar
• 1/2 cup water
• 1/4 cup cornstarch
• 1/8 cup lime juice
• 1/3 cup lemon juice
• 1 teaspoon (or 2) grated lemon zest
• 1 tablespoon butter
• Meringue
• 8 tablespoons sugar
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 4 large egg whites
• 3/4 tablespoon vanilla extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees F, with rack in middle position.

FILLING:

(Using a double boiler makes this recipe foolproof, but if you 're very careful and stir constantly so it doesn't scorch, you can make the lemon filling in a heavy saucepan directly on the stove over medium heat.)

Put water in the bottom of a double boiler and heat it until it simmers. (Make sure you don't use too much water-it shouldn't touch the bottom of the double boiler top.) Off the heat, beat the egg yolks with the whole eggs in the top of the double boiler. Add the 1/2 cup water and the combined lemon and lime juice. Combine sugar and cornstarch in a small bowl and stir until completely blended. Add this to the egg mixture in the top of the double boiler and blend thoroughly.
Place the top of the double boiler over the simmering water and cook, stirring frequently until the lemon pie filling thickens (5 minutes or so). Lift the top of the double boiler and place it on a cold burner. Add the lemon zest and the butter, and stir thoroughly.
Let the filling cool while you make the meringue.

Meringue-Never Weeps
(from Atlanta Constitution Newspaper, December, 1986)

Combine 2 tablespoons of the sugar with the corn starch and cold water in a saucepan. Cook over medium heat, stirring constantly until sugar dissolves and is CLEAR.
Cool.
In separate bowl, beat egg whites and vanilla into soft peaks. Gradually add remaining 6 tablespoons of sugar, one at a time, beating well after each addition.
Combine meringue mixture with egg white mixture and continue beating until stiff peaks form.
Evenly spread 1/2 inch layer meringue over filling. With pastry bag-pipe remaining meringue in design of your choice: beehive, etc.
Bake in preheated, 350 degree oven for 12 to 15 minutes or meringue is golden brown.

Yield: Meringue for one pie or pudding: 8 or 9 inches.