Lime Meringue Pie

Difficulty: Average
Make Ahead
Serves 6-8

Ingredients:

• 8″ baked pie shell
• 4 tablespoons flour
• 5 tablespoons cornstarch
• 1-1/2 cups plus 5 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups boiling water
• 3 eggs, separated
• grated rind of two limes
• 1/2 cup lime juice, freshly squeezed
• 2 drops green food color
• pinch of cream of tartar

Instructions:

1. Combine flour, cornstarch, 1-1/2 cups sugar, and salt in heavy saucepan, and mix well with wire whisk.
2. When well blended, gradually add boiling water, continuing to stir.
3. Bring gradually to boil, stirring constantly.  When mixture is thickened, remove from heat.
4. Beat egg yolks until lemon-colored.
5. Spoon a little of hot mixture into yolks, then stir yolk mixture into sauce.
6. Cook, stirring 2 minutes over low heat.
7. Stir in lime rind, lime juice and food color.
8. When all is well blended, pour into pie shell.  Let cool in shell.
9. Preheat oven to 350 degrees, beat egg whites until frothy.
10. Add cream of tartar and continue beating until whites stand in peaks.  Add remaining sugar gradually.
11. When whites are thoroughly stiff, spread on cooled pie leaving peaks.
12. Make sure meringue touches pie shell all around to prevent shrinking as pie bakes.  Bake until meringue is browned on top.