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Key Lime Pie VI
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Creamy Key Lime Pie with intensified lime flavor, sans sweetened condensed milk.
Ingredients:
  • 3 tablespoons cornstarch
  • 2 cups water
  • 1 tablespoon butter
  • 0.25 cup key lime juice
  • 1 tablespoon grated lime zest
  • 1 (9 inch) pie crust, baked
  • 0.25 teaspoon cream of tartar
  • 6 tablespoons white sugar
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Separate the eggs and beat the yolks, then set aside the whites.
  • In a saucepan, mix together 1 cup of white sugar, flour, cornstarch, and salt. Slowly whisk in the water. Simmer over medium heat until the mixture thickens.
  • Slowly incorporate the cooked sugar mixture into the beaten egg yolks while continuously whisking. Place the mixture back on low heat and cook for 2 minutes, stirring constantly. Add the butter, lime juice, and lime zest. Allow the mixture to cool slightly.
  • Whisk egg whites until airy. Fold in cream of tartar and beat until stiff peaks form. Slowly add the rest of the white sugar and beat until meringue is glossy and holds its shape.
  • Spread the lime filling into the pie shell, then generously layer the meringue on top, covering the edges of the pastry. Bake the pie at 425 degrees F (220 degrees C) for 5 to 6 minutes until the meringue is beautifully golden brown.

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