Divine Lime Pie
Why I Love This Recipe
The Star of Texas Cookbook, p. 350
Serves 8
Ingredients You'll Need
Meringue Shell:
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
Filling:
4 egg yolks
1/4 tsp salt
1/2 cup sugar
1/3 cup fresh lime juice (2 to 3 limes) 1 cup chilled whipping cream
1 TB grated fresh lime peel
Whipped cream and lime peel for garnish
Directions
Meringue:
Preheat oven to 275 degrees.
Generously butter a 9-inch pie plate.
In a small mixing bowl, beat egg whites and cream of tartar until foamy.
Beat in sugar very slowly, 1 tablespoon at a time, until stiff and glossy, about 10 minutes. Pile into pie pan, pushing up around the sides. Bake for 1 hour.
Turn off oven, leaving pie in the oven with the door closed for 1 hour.
Remove from oven and let cool.
Filling:
Beat egg yolks until light and lemon-colored. Stir in salt, sugar and lime juice.
Cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
Cool completely.
In a chilled bowl, beat cream until stiff.
Fold in filling mixture and grated peel.
Pile into meringue shell and chill at least 4 hours.
Garnish with whipped cream and lime peel twists.
