Divine Lime Pie Recipe - Cooking Index
Divine Lime Pie Recipe - Cooking Index
| Meringue shell | ||
| Butter - for greasing | ||
| 4 | Egg whites - at room temperature (large) | |
| 1/4 teaspoon | 1.3ml | Cream of tartar |
| 1 cup | 198g / 7oz | Sugar |
| Filling | ||
| 3 | Limes (large) | |
| 4 | Egg yolks (large) | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 cup | 237ml | Heavy cream - cold |
| Garnish | ||
| Whipped cream | ||
| Lime slices |
Preheat oven to 275F.
Meringue:
With butter, generously grease 9-in. deep dish pie plate.
In a large bowl with electric mixer on high speed, beat egg whites and cream of tartar until foamy.
Gradually beat in sugar, 1 tbsp. at a time, until stiff, glossy peaks form when the beaters are lifted. Pile into the pie plate.
To create shell, using a rubber spatula, smooth meringue into an even layer over bottom and up sides of pie plate.
Bake 50-60 minutes or until meringue is firm and creamy white.
Turn off oven; let meringue stand in oven with door closed, 1 hour. Let cool completely in pie pan on wire rack. Filling: Grate 1 tbsp fresh lime zest; reserve.
Squeeze 1/3 cup fresh lime juice; set aside.
In medium saucepan, whisk yolks until light and lemon colored; stir in sugar, lime juice and salt.
Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes; do not boil. Let cool.
In chilled bowl, beat heavy cream until stiff yet billowy peaks form.
Fold in lime filling and lime zest. Pile lime mixture in center of meringue shell, spreading to edges.
Chill at least 4 hours. Garnish with whipped cream and lime slices, if desired.
NOTES : Adapted from The Star of Texas Cookbook, by the Junior League of Houston
Source:
McCall's May 1997
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