Puerto Rican Lime Meringue Pie
From midgelet 14 years ago
- 20 minutes to make
- Serves 8
(Pastel de Limon) for this lime meriangue pie, from recipe email
Ingredients
- 1 9-inch (22 cm) pie crust, your favorite recipe or packaged shopping list
- For the filling: shopping list
- 3/4 cup (180 ml) cornstarch (cornflour) shopping list
- 4 egg yolks (reserve the white for the meringue) shopping list
- 2 1/2 cups (675 ml) water shopping list
- 1/4 cup (60 ml) fresh lime juice shopping list
- 2 cups (500 ml) sugar shopping list
- 1 tsp (5 ml) salt shopping list
- 4 Tbs (60 ml) butter shopping list
- For the meringue: shopping list
- 4 egg whites shopping list
- 1/4 tsp (1 ml) baking powder shopping list
- 1 cup (250 ml) sugar shopping list
- 1 Tbs (15 ml) fresh lime juice shopping list
How to make it
- Bake the pie crust in a preheated 350F (180C) oven for about 30 minutes, or according to the package directions, until light golden brown.
- Cool and set aside.
- Combine the cornstarch and 1 cup (250 ml) of the water in a saucepan and whisk until combined.
- Add the remaining water and filling ingredients and whisk to combine.
- Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling.
- Pour into the baked pie shell.
- Beat the egg whites until stiff.
- Add the remaining meringue ingredients, beating until thoroughly combined.
- Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust.
- Bake in a preheated 350F (180C) oven for about 15 minutes, until light golden brown.
- Overcooking will cause the meringue to crack when serving.
- Cool and refrigerate before serving.
- Makes one 9-inch pie to serve 6 to 8.
The Rating
Reviewed by 6 people-
I love pie!!!!
fishtrippin
in Estelline loved it
-
different luv addition of lime juce high5
momo_55grandma
in Mountianview loved it
-
Sound good
hungrybear
in Miner loved it
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