Mile-High Lemon-Lime Merinque Pie

Mile-High Lemon-Lime Merinque Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    recipe Basic Pie Pastry

  • Filling:

  • cup(s) sugar

  • cup(s) cornstarch

  • ¼

    teaspoon(s) salt

  • cup(s) cold water

  • 5

    large egg yolks

  • 6

    tablespoon(s) fresh lemon juice

  • 3

    tablespoon(s) fresh lime juice

  • teaspoon(s) grated lemon zest

  • teaspoon(s) grated lime zest

  • 3

    tablespoon(s) unsalted butter, cut up

  • Mile-High Meringue:

  • 4

    large egg whites

  • ¼

    teaspoon(s) cream of tartar

  • ½

    cup(s) sugar

Directions

Prepare our Basic Pie Pastry. Pie Pastry Shell: Heat oven to 400 degrees F. Freeze pie shell 15 minutes. Line with foil, covering edge. Fill with dried beans or pie weights. Bake 20 minutes; remove foil and beans. Bake 10 minutes more, or until golden brown and fully baked. Let cool on a wire rack. Reduce oven temperature to 325 degrees F. Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Whisk in egg yolks, lemon juice, lime juice, lemon zest, lime zest, and butter. Bring to a boil, stirring constantly. Simmer 1 minute, stirring. Remove from heat and place plastic wrap directly on surface. Mile-High Meringue: In a large bowl, beat egg whites on low speed until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form. Pour hot filling into baked pie shell. Spoon half of meringue around edge of filling; spread to crust to seal. Spoon remaining meringue into center; spread to cover filling, swirling meringue with back of spoon. Bake 10 to 15 minutes, until meringue is golden brown. Cool completely on wire rack. Refrigerate 4 hours; serve cold. Read more: Mile-High Lemon-Lime Meringue Pie - Redbook Follow us: @redbookmag on Twitter | REDBOOK on Facebook Visit us at Redbook.com


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