Puerto Rican Lime Meringue Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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(Pastel de Limon) for this lime meriangue pie, from recipe email Ingredients:
1 9-inch (22 cm) pie crust, your favorite recipe or packaged |
for the filling |
3/4 cup (180 ml) cornstarch (cornflour) |
4 egg yolks (reserve the white for the meringue) |
2 1/2 cups (675 ml) water |
1/4 cup (60 ml) fresh lime juice |
2 cups (500 ml) sugar |
1 tsp (5 ml) salt |
4 tbs (60 ml) butter |
for the meringue |
4 egg whites |
1/4 tsp (1 ml) baking powder |
1 cup (250 ml) sugar |
1 tbs (15 ml) fresh lime juice |
Directions:
1. Bake the pie crust in a preheated 350F (180C) oven for about 30 minutes, or according to the package directions, until light golden brown.
2. Cool and set aside.
3. Combine the cornstarch and 1 cup (250 ml) of the water in a saucepan and whisk until combined.
4. Add the remaining water and filling ingredients and whisk to combine.
5. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling.
6. Pour into the baked pie shell.
7. Beat the egg whites until stiff.
8. Add the remaining meringue ingredients, beating until thoroughly combined.
9. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust.
10. Bake in a preheated 350F (180C) oven for about 15 minutes, until light golden brown.
11. Overcooking will cause the meringue to crack when serving.
12. Cool and refrigerate before serving.
13. Makes one 9-inch pie to serve 6 to 8.
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