Lemon or Lime Meringue Pie

Name: Lemon or Lime Meringue Pie
Ingredients: 1 cup sugar; Pinch of salt; ¼ cup flour; 3 tablespoons cornstarch; 2 cups water; 3 eggs , separated; 1 tablespoon butter; ¼ cup lemon or lime juice; Grated rind of 1 lemon or lime; Baked 9-inch pastry shell; Meringue pie topping

Chef

Craig Claiborne

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Cookbook

The New York Times Cookbook

Published by William Morrow

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This image courtesy of Shutterstock

6 servings

Cooking Methodbaking

CostInexpensive

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner, lunch

Taste and Texturebuttery, crisp, fruity, sweet, tangy, tart

Type of Dishdessert, pie

Ingredients

1 cup sugar
Pinch of salt
¼ cup flour
3 tablespoons cornstarch
2 cups water
3 eggs, separated
1 tablespoon butter
¼ cup lemon or lime juice
Grated rind of 1 lemon or lime
Baked 9-inch pastry shell
Meringue pie topping

Instructions

Combine the sugar, salt, flour and cornstarch and gradually stir in the water. Cook, stirring constantly, until thickened and smooth.
Gradually stir hot mixture into beaten egg yolks, return to low heat and cook, stirring, 2 minutes. (Reserve egg whites for meringue topping.) Stir in butter, lemon juice and rind and cool slightly. Pour into baked pastry shell and cool. Top with meringue and brown in oven, as directed.

1990 Craig Claiborne