Recipe By : The Hartford Courant, July 5, 1971
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling:
1 1/2 c Water -- hot
1 c Sugar
1/2 c Fresh lime juice (4 limes)
1 dr Green food coloring -- up to 2 dr
- (optional)
1/4 c Corn starch
1/4 c Water -- cold
4 Egg yolks -- beaten
2 tb Butter
1 tb Lime zest -- grated
1 Baked pie shell (9")
Meringue:
2 tb Sugar
1 tb Corn starch
1/2 c Water
3 Egg whites
3 tb Sugar
1/2 ts Cream of tartar
Filling:
In saucepan combine hot water, sugar, lime juice, and coloring.
Dissolve corn starch in cold water; stir in. Cook and stir constantly
over medium heat until mixture begins to thicken; remove from heat.
Blend a small amount of hot mixture into egg yolks, stirring
constantly. Add egg yolk mixture to contents of saucepan, and return
to heat. Whisk in butter and lime peel; cook and stir 5 to 7 minutes
to melt butter and thickens. Cool; pour into prepared shell; set
aside.
Prepare Meringue:
Combine sugar, corn starch, and water in a saucepan. Cook on direct
heat until it thickens and gets clear. Set aside to cool. In mixing
bowl combine egg whites, sugar, and cream of tartar. Beat on high
until smooth. Then add mixture you set aside. Beat some more on high
until fluffy.
Put pie filling in pie crust. Put meringue on pie and bake at 300°F
for 10 minutes then at 350°F until meringue browns. Cool; chill at
least 1 hour.
