Name: Christina’s Lemon-Lime Meringue Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 1/4 cups (310 ml) sugar; 6 tablespoons (90 ml) cornstarch; 1 / 4 teaspoons (1 ml) salt; 1 1/2 cups (375 ml) cold water; 4 egg yolks; 3 tablespoons (45 ml) butter; Grated zest and juice of 1 lemon; Grated zest and juice of 1 lime; 1 9-inch (23-cm) baked pie crust; 1 tablespoon (15 ml) cornstarch; 1/3 cup (75 ml) cold water; 4 egg whites; 1/4 teaspoon (1 ml) cream of tartar; 1/2 cup (125 ml) sugar; Grated zest of 1 lemon

Preparation

FILLING
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In a saucepan, combine the sugar, cornstarch, salt and water. Cook over medium heat, stirring constantly until it thickens. Reduce the heat to low and simmer for 2 to 3 minutes, stirring constantly. Remove from the heat.
- In a small bowl, break up the egg yolks with a fork. Add about a ladle of the hot mixture to the yolks, whisking constantly, to temper the eggs. Pour back into the pan with the remaining hot mixture. Return to the heat and bring to a boil, stirring constantly. Remove from the heat and add the butter, zest and citrus juices. Stir until smooth. Set aside.
MERINGUE
- In a small bowl, dissolve the cornstarch in the water. Cook in the microwave oven on maximum power for 1 minute or until it thickens (the preparation will be very thick). Set aside.
- In a clean bowl, whisk the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, lemon zest and cornstarch mixture. Whip until the meringue forms stiff peaks.
- Pour the hot filling into the crust. Spread the meringue gently over filling, covering completely to the edge of the crust.
- Bake for 20 to 25 minutes or until the meringue is evenly browned. Refrigerate for about 4 hours to chill completely. Preferably eat the same day.

Christina’s Lemon-Lime Meringue Pie

Categories

Ingredients

FILLING

MERINGUE

Preparation

FILLING

MERINGUE

Personal Note