Recipe - Lime Meringue Pie

FILLING
1 One half cup Hot water
1 cup Sugar
One half cup Fresh lime juice (about 4
limes)
1 to 2 drops green food
coloring, optional
One fourth cup Cornstarch
One fourth cup Cold water
4 Egg yolks, beaten
2 tablespoon Butter or margarine
1 tablespoon Grated lime peel
1 9inch baked pie shell

MERINGUE
2 tablespoon Sugar
1 tablespoon Corn starch
One half cup Water
3 Egg whites
3 tablespoon Sugar
One half teaspoon Cream of tartar

FILLING: In saucepan combine hot water, sugar, lime juice and coloring.
Dissolve cornstarch in cold water; stir in. Cook and stir constantly over
medium heat until mixture begins to thicken; remove from heat. Blend a
small amount of hot mixture into egg yolks, stirring constantly. Add egg
yolk mixture to contents of saucepan, and return to heat. Whisk in butter
and lime peel; cook and stir 5 to 7 minutes to melt butter and thickens.
Cool; pour into prepared shell; set aside.

PREPARE MERINGUE:

Combine sugar,corn starch and water in a saucepan. Cook on direct heat
until it thickens and gets clear. Set aside to cool. In mixing bowl combine
egg whites, sugar and cream of tartar. Beat on high until smooth. Then add
mixture you set aside. Beat some more on high until fluffy...

Put pie filling in pie crust. Put meringue on pie and bake at 300° for 10
minutes then at 350° until meringue browns. Cool; chill at least 1 hour..

Recipe by: The Hartford Courant July 5,1971 Posted to TNT Prodigy's
Recipe Exchange Newsletter by ctlindab@mail1.nai.net on Jul 2, 1997