• 10servings
  • 322calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, C, D
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 recipe Basic Pie Pastry

  2. 1 1/4 cup(s) sugar

  3. 1/3 cup(s) cornstarch

  4. 1/4 teaspoon(s) salt

  5. 1 3/4 cup(s) cold water

  6. 5 large egg yolks

  7. 6 tablespoon(s) fresh lemon juice

  8. 3 tablespoon(s) fresh lime juice

  9. 1 1/2 teaspoon(s) grated lemon zest

  10. 1 1/2 teaspoon(s) grated lime zest

  11. 3 tablespoon(s) unsalted butter , cut up

  12. 4 large egg whites

  13. 1/4 teaspoon(s) cream of tartar

  14. 1/2 cup(s) sugar

Instructions Jump to Ingredients ↑

  1. Prepare our Basic Pie Pastry .

  2. Pie Pastry Shell: Heat oven to 400 degrees F. Freeze pie shell 15 minutes. Line with foil, covering edge. Fill with dried beans or pie weights. Bake 20 minutes; remove foil and beans. Bake 10 minutes more, or until golden brown and fully baked. Let cool on a wire rack. Reduce oven temperature to 325 degrees F.

  3. Filling: In a medium saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in water. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Whisk in egg yolks, lemon juice, lime juice, lemon zest, lime zest, and butter. Bring to a boil, stirring constantly. Simmer 1 minute, stirring. Remove from heat and place plastic wrap directly on surface.

  4. Mile-High Meringue: In a large bowl, beat egg whites on low speed until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff peaks form.

  5. Pour hot filling into baked pie shell. Spoon half of meringue around edge of filling; spread to crust to seal. Spoon remaining meringue into center; spread to cover filling, swirling meringue with back of spoon. Bake 10 to 15 minutes, until meringue is golden brown. Cool completely on wire rack. Refrigerate 4 hours; serve cold.


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