0 (0)

Category: Desserts

Spring lime meringue pie

Spring lime meringue pie
Kirk McKoy / Los Angeles Times

When most people think of Easter, the first thing that comes to mind is brightly colored eggs. For me, it's meringues--beautiful, light, billowy meringue pies. They can be lemon, lime, chocolate, banana, rhubarb or graham cracker cream underneath, but there ... Read more

Active work time: 45 minutes | Total preparation time: 1 hour 15 minutes plus 1 hour cooling | Serves 8
  • 7 tablespoons cornstarch
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 cups boiling water
  • 3 egg yolks, beaten
  • 1/4 cup lime juice
  • 2 tablespoons butter
  • 1 tablespoon grated lime zest
  • Master pie shell, baked
  • Basic meringue

Step 1Combine cornstarch, sugar and salt in saucepan. Stir in boiling water until blended. Bring to boil, stirring until mixture is clear, about 2 minutes. Place cornstarch mixture in top of double boiler set over, but not touching, simmering water. Cook 10 minutes, stirring occasionally. Add small amount hot mixture to beaten egg yolks, then return all yolk mixture to pan, stirring until blended. Cook 2 minutes. Remove from heat. Stir in lime juice, butter and zest.

Step 2Pour filling into Master pie shell. Spread meringue over filling, being careful to seal to edges of pie. Bake at 400 degrees until golden brown, 8 to 10 minutes. Cool to room temperature, about 1 hour.

8 servings. Each serving:
406 calories; 366 mg sodium; 110 mg cholesterol; 14 grams fat; 68 grams carbohydrates; 4 grams protein; 0.05 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Date-apple tart
Jose Andres' flan from Jaleo in Vegas
Tender Greens' citrus olive oil cake
Raspberry religieuse