Puerto Rican Lime Meringue Pie

Name: Puerto Rican Lime Meringue Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 serving(s)
Ingredients: 9 inches pie crusts, your favorite recipe (or packaged if pressed); 3/4 cup cornstarch; 4 egg yolks (reserve the white for the meringue); 2 1/2 cups water; 1/4 cup lime juice, fresh; 2 cups granulated sugar; 1 teaspoon salt; 4 tablespoons butter; 4 egg whites; 1/4 teaspoon baking powder; 1 cup granulated sugar; 1 tablespoon lime juice, fresh

Submitted by Busters friend

"Received via email (thanks Myrtle Killian!). This sounds like it would be so tart & refreshing when the weather is hot & humid - coming soon so stashing for summer entertaining. Will try with the tiny little key limes when they are available. They are fiddly but oh so good!"

Download

Ready In:: 50mins
Ingredients:: 12
Serves:: 6-8

ingredients

9 inches pie crusts, your favorite recipe (or packaged if pressed)
Filling
³⁄₄ cup cornstarch
4 egg yolks (reserve the white for the meringue)
2 ¹⁄₂ cups water
¹⁄₄ cup lime juice, fresh
2 cups granulated sugar
1 teaspoon salt
4 tablespoons butter
Meringue
4 egg whites
¹⁄₄ teaspoon baking powder
1 cup granulated sugar
1 tablespoon lime juice, fresh

directions

Bake the pie crust in a preheated 350 degree F oven for about 30 minutes, or according to the package directions, until light golden brown. Cool and set aside.
Combine the cornstarch and 1 cup of the water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining Meringue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degrees F oven for about 15 minutes, until light golden brown.
Cool fully in refrigerator before cutting.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Busters friend

Pleasure Island, 73

First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! Copperhead count 2006 - Buster 2 (10 inchers w/yellow tails) 2007 - Buster & Roxie 1 (a 24 incher!) Buster woken from beauty sleep - http://www.recipezaar.com/members/home/62264/DSCN0335.JPG Big whiskers - http://www.recipezaar.com/members/home/62264/DSCN0333.JPG For those of you who gave kind condolences - thank you so very much. http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.

View Full Profile