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Lemon-Lime Meringue Pie
Ingredients:
1 1/3 c. sugar
1/2 c. cornstarch
1/8 tsp. salt
1 3/4 c cold water
4 eggs, separated
3 Tbs. butter
2 1/2 tsp. grated lemon rind
1 tsp. grated lime rind
2 Tbs. lime juice
2 Tbs. lemon juice
1 baked 9" pie shell
1/2 tsp. cream of tartar
1/3 c. sifted powdered sugar
1 1/3 c. sugar
1/2 c. cornstarch
1/8 tsp. salt
1 3/4 c cold water
4 eggs, separated
3 Tbs. butter
2 1/2 tsp. grated lemon rind
1 tsp. grated lime rind
2 Tbs. lime juice
2 Tbs. lemon juice
1 baked 9" pie shell
1/2 tsp. cream of tartar
1/3 c. sifted powdered sugar
Directions:
Combine 1 1/3 c. sugar, cornstarch, and salt in a heavy saucepan. Gradually add water, stirring until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks at high speed until thick and lemon colored. Gradually stir about 1/4 of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 to 3 minutes. Remove from heat. Add butter, lemon rind, lime rind, lime juice, lemonm juice, stirring until butter melts. Spoon hot filling into baked pastry shell. Beat egg whites and cream of tartar in a large bowl at high speed 1 minute. Gradually ad powdered sugar, 1 Tbs. at a time. beating until stiff peaks form and sugar dissolves. Immediately spread meringue over filling, sealing to edge of pastry Bake at 350 for 10 to 12 minutes or until browned and set. Let cool completely before slicing and serving.
Makes 6 -8 Servings
Combine 1 1/3 c. sugar, cornstarch, and salt in a heavy saucepan. Gradually add water, stirring until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks at high speed until thick and lemon colored. Gradually stir about 1/4 of hot mixture into beaten egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 to 3 minutes. Remove from heat. Add butter, lemon rind, lime rind, lime juice, lemonm juice, stirring until butter melts. Spoon hot filling into baked pastry shell. Beat egg whites and cream of tartar in a large bowl at high speed 1 minute. Gradually ad powdered sugar, 1 Tbs. at a time. beating until stiff peaks form and sugar dissolves. Immediately spread meringue over filling, sealing to edge of pastry Bake at 350 for 10 to 12 minutes or until browned and set. Let cool completely before slicing and serving.
Makes 6 -8 Servings
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