Ingredients Jump to Instructions ↓

  1. 1 (9-inch) pie crust, your favorite recipe or store bought Filling:

  2. 1 1/2 cups granulated sugar

  3. 1/3 cup plus 1 tablespoon cornstarch

  4. 1 1/2 cups water

  5. 3 large egg yolks, beaten

  6. 3 tablespoons butter

  7. 1/2 cup fresh lime juice Meringue:

  8. 3 large egg whites, room temperature

  9. 1/4 teaspoon cream of tartar

  10. 6 tablespoons granulated sugar

  11. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Bake the pie crust in a preheated 350 °F (175°C) oven for 25 to 30 minutes until light golden brown. Cool and set aside. For Filling: Mix sugar and cornstarch in 2-quart saucepan. Stir in water gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Cook and stir 1 minute. Remove from heat and stir half of the hot mixture quickly into beaten egg yolks, then blend into remaining hot mixture in saucepan. Reheat to boiling; cook and stir 1 minute. Remove from heat; stir in butter and lime juice, mixing well. Pour into baked pie crust. For Meringue: With electric mixer, beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Add vanilla. Do not under beat. Spoon meringue onto hot pie filling; spread over filling, spreading meringue to edge of crust and adhering to prevent shrinking. Bake at 400°F (205°C) on center rack of oven for about 5 to 7 minutes, or until a delicate golden brown. Cool away from drafts.


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