Welcome to the delightful world of citrus desserts, where the Lime Meringue Pie stands as a zesty and sweet masterpiece. This recipe will guide you through creating a lusciously tart lime filling and a fluffy, golden meringue topping, all nestled in a crisp, buttery crust.
I apologize for the poor quality pictures on this post. I’ll try to take better pictures the next time I make it, probably next Thanksgiving.
Preheat oven to 300 degrees.
Make the meringue by adding the egg whites and cream of tarter to a large bowl. Using a stand mixer and the whisk attachment, whisk on high until soft peaks form. Keep the mixer on whisking, and slowly add the granulated sugar. Beat until stiff peaks form. Set aside.
In a saucepan, whisk together the water, sugar, cornstarch, salt, lime juice and lime zest. Whisk to make sure the cornstarch is fully incorporated. Place the pan on medium-low heat, cook and continue whisking often until the mixture is thick and bubbly.
In a medium size bowl, add the egg yolks and whisk together gently. Slowly, one spoonful at a time, incorporate 1/2 of the hot lime mixture into the eggs, making sure they are completely mixed/whisked in before adding the next spoonful. once the bowl is hot, you have tempered correctly and you can slowly add/whisk in the egg mixture to the lime mixture. Bring back to a low boil and cook for 2 minutes.
Pour mixture into pie pan and flatten out. Add the meringue, making sure that the meringue goes to the edges and that there isn't any filling exposed. Immediately place in the oven and bake for at least 30 minutes, or until the meringue is browned. Cool at room temperature. You can chill in the refrigerator if desired. I tend to leave it on the counter until we serve it.
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