Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup limetta juice
- 1/2 cup water
- 4 egg yolks
- 1 tablespoon unsalted butter
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Special equipment needed:
- Electric mixer
- Pie dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Bake the pre-made pie crust according to the package instructions and let it cool.
3. In a saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
4. Gradually whisk in 1/2 cup limetta juice and 1/2 cup water until smooth.
5. Whisk in 4 egg yolks until well combined.
6. Cook over medium heat, whisking constantly, until the mixture thickens and boils.
7. Boil for 1 minute, then remove from heat.
8. Stir in 1 tablespoon unsalted butter until melted and smooth.
9. Pour the mixture into the cooled pie crust.
10. In a large bowl, beat 4 egg whites and 1/4 teaspoon cream of tartar with an electric mixer until soft peaks form.
11. Gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
12. Spread the meringue over the filling, making sure to seal the edges.
13. Bake for 10-12 minutes or until the meringue is golden brown.
14. Let the pie cool completely before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 300
- Fat per serving: 8g
- Carbohydrates per serving: 56g
- Protein per serving: 4g
Substitutions for ingredients:
- Limetta juice can be substituted with lime juice or lemon juice.
- Pre-made pie crust can be substituted with a homemade pie crust.
Variations:
- Add 1 tablespoon of limetta zest to the filling for extra flavor.
- Top the meringue with toasted coconut flakes for added texture.
Tips and tricks:
- Make sure to seal the meringue to the edges of the pie crust to prevent it from shrinking.
- Use room temperature eggs for the meringue to achieve maximum volume.
- Let the pie cool completely before slicing to prevent the filling from being too runny.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the pie on a decorative plate.
- Dust the meringue with powdered sugar for a finishing touch.
Garnishes:
- Top the pie with fresh limetta slices.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the meringue is weeping, it may have been overcooked or the sugar was not fully dissolved. Try beating the egg whites and sugar for a longer period of time and make sure the sugar is fully dissolved before adding it to the egg whites.
Food safety advice:
- Make sure to cook the filling until it boils to ensure that the eggs are fully cooked.
Food history:
- Meringue pies have been around since the 18th century and were popularized in the United States in the 19th century.
Flavor profiles:
- Tangy and sweet with a light and fluffy meringue topping.
Serving suggestions:
- Serve the pie as a dessert after a meal.
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