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Lemon & Lime Meringue Pie

By

PUCKER UP!! This delicious pie is a contradiction in your mouth with its tart, sweet, cool, warm, and tangy flavors, it is sure to become a favorite with your family.


Serves 8 to 10
If using a hand-held mixer, you will need a very large, deep bowl and should move the beaters vigorously in step 3 to avoid underbeating the egg whites. This pie is best on the day it’s made.




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Rate this recipe 4.7/5 (11 Votes)

Ingredients

  • Lemon & Lime Filling
  • 1 1/4 cups sugar
  • 1/2 cup lemon juice (from 4 lemons)
  • 1/2 cup lime juice (from 4 limes)
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1/4 teaspoon table salt
  • 8 large egg yolks (reserve 4 whites for meringue)
  • 1 T grated lemon zest
  • 1 T grated lime zest
  • 3 T unsalted butter, cut into pieces and softened
  • 1 (9-inch) pie shell, fully baked and cooled
  • Meringue
  • 1/2 cup water
  • 1 cup sugar
  • 4 large egg whites (reserved from filling)
  • Pinch table salt
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Details

Preparation time 170mins
Cooking time 190mins

Preparation

Step 1

INSTRUCTIONS

1. For the filling: Whisk sugar, lemon & lime juice, water, cornstarch, and salt together in large nonreactive saucepan until cornstarch is dissolved. Bring to simmer over medium heat, whisking occasionally, until mixture becomes translucent and begins to thicken, about 5 minutes. Whisk in yolks until combined. Stir in zests and butter. Bring to simmer and stir constantly until mixture is thick enough to coat back of spoon, about 2 minutes. Strain through fine-mesh strainer into pie shell and scrape filling off underside of strainer. Place plastic wrap directly on surface of filling and refrigerate until set and well chilled, at least 2 hours and up to 1 day.

2. For the meringue: Adjust oven rack to middle position and heat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites.

3. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto whisk or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny, 5 to 9 minutes.

4. Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve.

TIPS:
For the meringue, you don’t need a thermometer, but you do need a timer.

1. After the sugar syrup comes to a full boil, cook it for exactly 4 minutes.

2. Beat the egg whites with the salt and cream of tartar until they hold soft peaks.

3. With the mixer still running, carefully pour the hot sugar syrup directly into the beaten egg whites.

4. Continue beating until the meringue has cooled to room temperature and is thick and fluffy.

FOR A MERINGUE TOWER:

1. Use a rubber spatula to press the meringue onto the edge of the pie crust. This will keep the meringue from shrinking.


2. Use the spatula to make dramatic peaks and swirls all over the meringue.

3. Torch with a handheld torch or use the oven and bake until the peaks are just turning caramel color and you still see white.

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