Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 1/2 cup fresh lime juice
- 3 egg yolks, beaten
- 2 tablespoons unsalted butter
- 1 tablespoon lime zest
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to the package instructions and let it cool.
3. In a medium saucepan, mix together 1 cup of sugar, cornstarch, and salt. Gradually stir in water and lime juice until smooth.
4. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 2 minutes, stirring constantly.
5. Remove from heat and stir a small amount of the hot mixture into the beaten egg yolks. Return the egg mixture to the pan and bring to a gentle boil.
6. Cook and stir for 2 minutes. Remove from heat and stir in butter and lime zest.
7. Pour the lime filling into the cooled pie crust.
8. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup of sugar, beating until stiff peaks form.
9. Spread the meringue over the hot filling, sealing the edges to the crust.
10. Bake for 12-15 minutes or until the meringue is golden brown.
11. Cool on a wire rack for 1 hour.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 295
Fat: 10g
Saturated Fat: 4g
Cholesterol: 80mg
Sodium: 170mg
Carbohydrates: 50g
Fiber: 1g
Sugar: 37g
Protein: 3g
Substitutions for ingredients:
- You can use bottled lime juice instead of fresh lime juice.
- You can use a store-bought pie crust instead of making your own.
Variations:
- You can use lemon juice instead of lime juice to make a Lemon Meringue Pie.
- You can add a layer of whipped cream on top of the lime filling before adding the meringue.
Tips and tricks:
- Make sure to seal the meringue to the crust to prevent it from shrinking or weeping.
- Use room temperature egg whites for the meringue to get the best results.
- Let the pie cool completely before slicing to prevent the filling from running.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 15-20 seconds.
Presentation ideas:
- Serve the pie with a dollop of whipped cream and a slice of lime.
Garnishes:
- Garnish the pie with lime slices or zest.
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the meringue is weeping, it means that it was either undercooked or overcooked. Make sure to follow the recipe instructions carefully and bake the pie until the meringue is golden brown.
Food safety advice:
- Make sure to cook the filling to a gentle boil to ensure that the eggs are cooked through.
Food history:
- Lime Meringue Pie is a classic American dessert that dates back to the early 1900s.
Flavor profiles:
- This pie has a tangy and sweet flavor with a light and fluffy meringue topping.
Serving suggestions:
- Serve the pie chilled or at room temperature.
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