Key Lime Pie
Key limes are producing abundant crops in many areas. They are always refreshing in a glass off sparkling soda or other beverage.
This key lime pie recipe is a nice way of showing off your produce. Not too sweet, like many other recipes, it allows the quality of the fresh, homegrown limes to really come through.
1/4 cup fresh squeezed key lime juice
1 cup of sugar
1/4 cup flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
3 eggs, separated; save the whites for meringue
1 tablespoon butter
Grated rind of one lime
9 inch baked pie shell
Meringue (see below)
1. Beat the egg yolks in a bowl and set aside.
2. Combine the sugar, flour, cornstarch and salt in a saucpean and gradually stir in the water. Cook over low heat, stirring constantly, until thickened.
3. Remove from the heat, gradually sitr the beaten egg yolks into the mixture, return to the heat and cook, stirring constantly for an additional two minutes.
4. Stir in the butter, lime juice, rind and cool slightly.
5. Pour into the filling into the baked pasty shell and cool completely.
6. Top with meringue and brown in the oven
Meringue is a wonderfully versatile topping that can be used to top a variety of pies such as key lime and lemon.
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1. Beat the egg whites until light and frothy. Add the cream of tartar and continue beating until the whites are stiff enough to hold a peak.
2. Gradually beat in the sugar and beat until the meringue is stiff and glossy.
3. Pile the meringue lightly on a cooled pie filling, spreading it until it touches the edgges of the pastry to prevent the meringue from shrinking.
4. Bake in a preheated overn at 425 degrees until the top is brown, 5 to 6 minutes.