Lime Meringue Pie
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Eggs||3 , separated|
|Grated lime rind||2 Teaspoon|
|Lime juice||5 Tablespoon|
|Baked pie shell||8 Inch|
Blend cornstarch, sugar and salt in top of a double boiler.
Stir in water.
Cook over direct heat, stirring constantly, until mixture is very thick and transparent.
Beat egg yolks.
Pour hot mixture slowly over egg yolks and mix well.
Return to double boiler and cook aver hot water 3 minutes, stirring constantly.
Remove from heat.
Stir in butter, lime rind and juice.
Turn into baked pie shell.
Beat egg whites until stiff but not dry.
Add 6 tablespoons of sugar gradually, beating until mixture stands in peaks.
Pile over pie filling.
Bake in a hot oven (425° F) 5 to 10 minutes.
Makes one 8-inch pie.