Christina’s Lemon-Lime Meringue Pie
Christina’s Lemon-Lime Meringue Pie
Ingredients
- 1 1/4 cups (310 ml) sugar
- 6 tablespoons (90 ml) cornstarch
- 1 / 4 teaspoons (1 ml) salt
- 1 1/2 cups (375 ml) cold water
- 4 egg yolks
- 3 tablespoons (45 ml) butter
- Grated zest and juice of 1 lemon
- Grated zest and juice of 1 lime
- 1 9-inch (23-cm) baked pie crust
- 1 tablespoon (15 ml) cornstarch
- 1/3 cup (75 ml) cold water
- 4 egg whites
- 1/4 teaspoon (1 ml) cream of tartar
- 1/2 cup (125 ml) sugar
- Grated zest of 1 lemon
Instructions
- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- In a saucepan, combine the sugar, cornstarch, salt and water. Cook over medium heat, stirring constantly until it thickens. Reduce the heat to low and simmer for 2 to 3 minutes, stirring constantly. Remove from the heat.
- In a small bowl, break up the egg yolks with a fork. Add about a ladle of the hot mixture to the yolks, whisking constantly, to temper the eggs. Pour back into the pan with the remaining hot mixture. Return to the heat and bring to a boil, stirring constantly. Remove from the heat and add the butter, zest and citrus juices. Stir until smooth. Set aside.
Christina’s Lemon-Lime Meringue Pie