Monday, October 18, 2010

Key Lime or Lemon Meringue Pie

* You will need a baked pie crust*. If you want to skip that step, place a package of graham crackers in a gallon plastic bag with 2 T melted butter and mash into crumbs. If it's still dry, add more melted butter. Line pie pan with it. It's good!

Pie filling:
1/2 cup key lime or lemon juice
1/4 cup plus 2 T cornstarch
3 egg yolks (save whites for meringue)
1 1/2 cups sugar
2 T butter
1/2 t salt
green or yellow food coloring (optional)
lime or lemon zest (optional)

3 egg whites
1/2 t cream of tartar (I don't think this is crucial)
1/2 cup sugar

1) Boil 1.5 cups water
2) Place lime/lemon juice, 1.5 cups sugar, corn starch, egg yolks, 1/2 cup cold water, butter and salt in a medium saucepan. Mix well. Add 1.5 cups boiling water. Turn on heat and bring to a boil, stirring occasionally. Cook for 5-10 minutes, until it looks kinda like this on your whisk:
3) Take off heat and let cool for at least 20 minutes.
4) Preheat oven to 350.
5) Beat egg whites on high until frothy. Add cream of tartar. Continue beating. Add remaining sugar gradually, mixing until soft peaks form, and it looks kind of like this:

If you want to make fancy peaks with your meringue, continue beating until sharp peaks form.
6) When your pie filling has cooled for 20 or more minutes, pour into pie crust.
7) Spread meringue gently on top of pie.

8) Bake for 15 minutes.
9) Allow to cool completely (probably at least an hour) before cutting and serving. Can be refrigerated.

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