Mile-High Lemon-Lime Merinque Pie
By Cookie67
Ingredients
- Filling:
- 1 recipe Basic Pie Pastry
- 1 1/4 cup(s) sugar
- 1/3 cup(s) cornstarch
- 1/4 teaspoon(s) salt
- 1 3/4 cup(s) cold water
- 5 large egg yolks
- 6 tablespoon(s) fresh lemon juice
- 3 tablespoon(s) fresh lime juice
- 1 1/2 teaspoon(s) grated lemon zest
- 1 1/2 teaspoon(s) grated lime zest
- 3 tablespoon(s) unsalted butter, cut up
- Mile-High Meringue:
- 4 large egg whites
- 1/4 teaspoon(s) cream of tartar
- 1/2 cup(s) sugar
Details
Adapted from www;redbookmag.com
Preparation
Step 1
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
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