Ingredients: |
Ingredients: Sweet Pastry
makes 1 9" shell
1 cup all purpose flour
1 1/2 Tbl. sugar
1/4 tsp. salt
1/3 cup(5 Tbl. plus 1 tsp) unsalted butter
1/2 large egg,lightly beaten (beat 1 whole egg, then divide in 1/2)
Filling;
1 cup sugar
6 Tbl.cornstarch
1/4tsp. salt
5 Tbls. unsalted butter
4 egg yolks at room temp.
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 tsp. grated lemon zest
1 tsp. grated lime zest
Meringue
4 egg whites,at room temp.
1/4 tsp. salt
1/4 tsp.cream of tartar
1/2 cup sugar
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Directions: |
Directions:Sweet Pastry;
Im medium size bowl,combine the flour, sugar and salt. Cut in the butter until the mixture resembles coarse meal. Gradually add the egg to the mixture,stirring the mixture with a fork,until dough begins to mass together. If necessary,add a few drops cold water. Gently pat into a ball and flatten into a round about 6" diameter. Wrap in wax paper and chill at least 1 hour.
2-Preheat oven to 400ºF. Oil or butter 9"pie pan. To roll out the pastry,place the round between two sheets of generously floured wax paper. With a rolling pin,roll the pastry until it forms an 11-12" round. Carefully peel off the top sheet of waxed paper.
Invert the pastry into the pie plate and peel off the wax paper. Without stretching it,gently fit the pastry into the pie plate and trim off any remaining overhang evenly to 1/2". Fold the edges under and crimp decoratively. With a fork gently prick the
dough all over. Refrigerate 15 min.
3- Line pastry shell with aluminum foil,place smaller plate on top. Bake for 12 min then remove top plate. Reduce heat to 350 ºF and bake another 8 mins. Cool shell thoroughly before filling.
Filling;
1-In medium size saucepan place sugar,cornstarch,salt,butter and 2 cups water. Bring the mixture to a boil over med. heat and then cook for 1 minute,stirring constantly with a wooden spoon until thickened and smooth;remove from heat.
2-Lightly whisk the egg yolks in a small bowl. Whisk in the lemon and lime juices. Gradually whisk the mixture into the sugar mixture in the saucepan. Over low heat ,bring the mixture to a boil,stirring constantly. Remove from heat and stir in lemon and lime zests. Let the mixture cool for 10 mins.then pour into the pie shell. Chill at least 5 hours or overnight.
Meringue
Preheat oven to 350F. Place egg whites in bowl. Add salt and cream of tartar and beat until soft peaks form. Gradually add the sugar and continue beating until the whites stand in stiff peaks and are very glossy. Do not overbeat or meringue will be dry.
4- Pile meringue on the filling,mounding it in center and spreading it out to the very edge of crust,sealing edges all around. Bake pie in center of oven for 15 min,or until meringue turns golden. Chill at least 3 hours before serving. To slice evenly,dip a knife into hot water before making each cut. |
This recipe for Lemon-Lime Meringue Pie is from