Lime Meringue Pie

Name: Lime Meringue Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 1 cup flour; 1/2 cup cold butter; 2 large egg yolks; 1 teaspoon water; 1 1/2 cups white sugar; 1/2 cup cornstarch; 1/2 cup water; 1/2 cup fresh lime juice; 3 large egg yolks (you figure it out); 2 teaspoons butter, at room temperature; 1 1/2 cups boiling water; 2 teaspoons lime zest; green food coloring (optional); 5 large egg whites, at room temperature; 1 1/2 cups berry sugar

Submitted by Diana Adcock

"I'm a lime freak. This is a nice change from the lemon version."

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photo by Ernesto C.

Ready In:: 35mins
Ingredients:: 15
Serves:: 8

ingredients

Crust
1 cup flour
¹⁄₂ cup cold butter
2 large egg yolks
1 teaspoon water
Filling
1 ¹⁄₂ cups white sugar
¹⁄₂ cup cornstarch
¹⁄₂ cup water
¹⁄₂ cup fresh lime juice
3 large egg yolks (you figure it out)
2 teaspoons butter, at room temperature
1 ¹⁄₂ cups boiling water
2 teaspoons lime zest
green food coloring (optional)
Meringue
5 large egg whites, at room temperature
1 ¹⁄₂ cups berry sugar

directions

In a large bowl add flour and cut in butter until crumbly.
Mix in yolks and enough cold water to make a smooth dough.
Wrap in plastic and chill for 15 minutes.
Roll out and line a pie plate, pre bake in a 400* oven for 15 to 17 minutes.
Use weights or rice or beans.
Filling-------------------.
Combine sugar, cornstarch, water and lime juice in a medium saucepan.
Whisk until smooth.
Stir in yolks and butter until well combined.
Gradually add boiling water.
Bring mixture to a boil.
Reduce and simmer for 1 minute.
Remove from heat.
Add zest and food coloring if using.
Mix well.
Turn into the cooled pie shell.
For Meringue------------------------èÀ.
Beat whites until stiff peaks form.
Slowly beat in sugar until dissolved.
Spoon meringue onto filling.
Bake in a 350* oven for 15 minutes or until meringue is light brown.

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Reviews

Loved the lime flavour! I tried something different and didn't use a pastry shell at all. I just poured the filling into the dish and popped the meringue on top and made a Lime meringue dessert instead of a Lime meringue pie! Very nice and saved some calories too! I also cut the sugar down to 1 cup which was plenty and still very, very sweet. Yummy dessert,many thanks!

dale7793
Excellant meringue pie!! The lime seems sweeter that lemon, everyone loved it, especially DH. I have to admit I did not make a pie shell, I used a bought one, it turned out just fine.!! Thanks for sharing a good one.

Derf2440
American recipes always call for too much sugar. I used 1 cup and a TBS in the filling, and 2/3 cup lime juice. Next time I'll do barely 1 cup sugar and a cup lime juice. I don't like artificial coloring; I added some fresh parsley sprigs to the water and let it boil. It added a nice green color.

Steve Weinstein
I, unlike the other 3 reviewers, DID make the pie shell- and it was great! This is pleasantly tart, although I don't think that the lime flavor is extremely distinct. I think if I had added green food color it might have tasted more limey- lol. An excellent pie overall- I like the fact that it used up all the eggs and didn't leave me sitting with whites or yolks to use up. I had a problem with the pie getting watery after it had been sliced... I don't know why this is or if this is just typical of citrus merangue pies, but we had to pour off the sugary citrusy liquid that developed where the slices had been cut. I am feeling unsure about whether this deserves 4 or 5 stars, but I think I am going to have to go with 4 because as much as I like it, I just like it, I don't love it. Thanks for posting Di. I may make this again when I end up with another lime surplus.

Roosie
That´s sooo gooood!!! I didn´t made a pie shell, I made it as a summer lime dessert only with the filling and the meringue, like dale, and I loved it and loved it and loved it... And also, it has been quick and easy to make.

teresaspindel

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Tweaks

Prepared the day before: Crust/Zest/Juice 1) To concentrate the flavor I froze about a cup of freshly squeezed lime juice. When mostly solid I used an ice pick until it resembled shaved ice, and let the defrosting drops seive into a measuring cup until I had ½ cup (researched online how to do this). 2) I used half butter & half lard for the crust. 3) Used only 1 cup sugar (following advice of reviews) w/6 egg whites for the meringue. 4) I simmered the filing for five minutes whisking the whole time - I've had lemon filing ooze and flop in prior attempts.

mshallie