1 c sugar
3 T flour
3 T cornstarch
1/4 t salt
2 c boiling water
3 egg yolks
1/4 c Key lime juice
1/2 t grated lime peel
1 T butter
4 egg whites (extra yolk may be added)
3 T sugar
1/8 t cream of tartar
9" deep-dish pastry shell, baked
Preheat oven to 400. In top of a double boiler, combine sugar, flour, cornstrarch & salt. Add boiling water & mix well. Cook over simmering heat, whisking frequently for 10 mins to til mixture thickens. Remove from heat. In a small bowl, beat the egg yolks lightly
stir in 1/4 c custard mixture from the bouble boiler & blend well. Combine the remaiin egg yolk mixture with the custard & return to heat. Cook, stirring constantly, til mixture reaches a full boil
reduce heat & continue to cook, stirring constantly, for 3-4 mins. Add the lime juice, lime peel & butter. Remove from heat & stir til butter melts. Beat egg whites til they begin to hold their shape. Continue beating & gradually add sugar & cream of tartar. BEat til stiff peaks form. Fold about 1 c meringue into the custard mixture. Pour into the pastry shell & top with remaining meringue, sealing to edges. Bake at 400 til barely brown, about 5 mins. Cool before serving. Refrigerate leftovers. 296 cal, 11g fat, 106mg chol, 259mg sod
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