Lime Meringue Pie
|9 inch pie shell||1 , baked|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Egg yolks||3 , slightly beaten|
|Water||1 1⁄2 Cup (24 tbs)|
|Grated lime peel||2 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Green food color||2 Drop (If Desired)|
|Meringue||1⁄2 Cup (8 tbs) (For A 9 Inch Pie)|
Bake pie shell.
Heat oven to 400°.
Stir together sugar and cornstarch in medium saucepan.
Blend egg yolks and water; gradually stir into sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Remove from heat; stir in lime peel, lime juice and food color.
Immediately pour into baked pie shell.
Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
Bake about 10 minutes or until a delicate brown.
Cool away from draft.