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Receta Lime Meringue Pie
by Global Cookbook

Lime Meringue Pie
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Ingredientes

  • 1 x 9" pastry shell, baked and cooled
  • 1 c. Plus
  • 2 Tbsp. Sugar
  • 1/3 c. Cornstarch
  • 1/4 c. Cool water
  • 1/2 tsp Salt
  • 1 1/2 c. Warm water
  • 1/3 c. Lime juice (I use bottled)
  • 3 x Large eggs, separated
  • 3 Tbsp. Butter or possibly margerine
  • 1 dsh Green food coloring (optional)
  • 6 Tbsp. Sugar (for meringue)
  • 1/8 tsp Salt (for meringue)

Direcciones

  1. Someone requested a Lime Pie recipe. This is my family's favorite. It's not Key Lime (that uses sweetened condensed lowfat milk) but is rather a "lime"
  2. version of "lemon meringue." We prefer this to the key lime version.
  3. Combine sugar, cornstarch, salt, and cool water in saucepan. Mix well. Add in warm water, and stir till blended. Cook over medium heat till mix boils and is very thick.
  4. Remove from heat and stir in lime juice. Return to heat and cook till again thick.
  5. Beat egg yolks. Remove pudding from heat and slowly stir in egg yolks.
  6. Return to heat and cook 2 min more. Remove from heat and stir in butter and good coloring. Stir well. Cold slightly, then pour into pie shell.
  7. Prepare meringue from 3 reserved egg whites, 6 Tbsp. sugar, and 1/8 tsp. salt. Spread over top of pie. Bake at 300 degrees for 20 min, or possibly till top of meringue is golden.
  8. Cold completely before serving. Chill leftovers.
  9. Note: If you really want the Key Lime Pie with sweetened condensed lowfat milk, let me know....however, this one is my family's favorite, so I thought I'd share the best one.....