This post is linked to Weekend Cooking @ Beth Fish Reads! Stop over and see what’s cooking!
Lime Meringue Pie
1 baked pie shell
2/3 cup sugar
1/2 cup cornstarch
1 cup sweetened condensed milk
3/4 cup water
4 large egg yolks (save the whites for the meringue!)
2 tsp. grated lime rind
2/3 cup lime juice (I used 4 limes)
In a medium size saucepan, mix the sugar, cornstarch, lime rind, condensd milk and water. Stir over moderately high heat for about 5 minutes or until thick.
Meanwhile, in a medium size bowl, with an electric mixer on high, beat the egg yolks until thick. Stir about 1 cup of the hot sugar mix into the egg yolks, then return to the saucepan. Cook, whisking constantly, for 3 minutes or until thickened (do not boil). Stir in the lime juice and pour into the pie shell. Cool while making meringue.
4 large egg whites
1 cup sugar
1 tsp. vanilla
Whip egg whites until foamy, add sugar a little at a time and whip on high until glossy and forms stiff peaks, add vanilla and mix in.
Spread on pie, make peaks and bake in 400* oven for a few minutes until browned. Cool 30 minutes and chill at least 2 hrs before serving.
For no weep meringue…
before you whip the eggs, cook 1/2 cup water, 2 tbs. sugar and 1 tbs. corn starch until thicken. Let cool while whipping eggs. Add to meringue after it peaks. (this really does work!)