Lemon-lime Meringue Pie

These are  some  of desserts that I made for Rod's Birthday Party.  There is a Lemon Meringue Pie on the table by the Peach Cheesecake.  Lemon Meringue is Rod's favorite.  So I decided to post it.  Yum, It sounds really good right now.  Sweet and Cool.  I have decided that it is way to much work making as many desserts as I usually do.  I am going to do something different this year.  I  am usually cooking for a couple of weeks in advance.   I like my lemon pie with a strong lemon flavor.  So I add fresh lime juice and lime peel.  Gives it a great flavor.  I always add more lemon or lime juice.  I keep adding at the end till it has the tartness that I like.  


Pastry for one-  nine inch pie crust,  Baked and cooled

Lemon Filling
 1/4 c. cornstarch
3 T. flour
 1 3/4 c. sugar
 1/4 t. salt
4 egg yolks, slightly beaten
 1/2 c.fresh lemon juice
3 T.fresh lime juice
2 t. grated lemon peel
 1 t. grated lime peel
1 T. butter.

 In medium saucepan combine cornstarch, flour, 1 3/4 c. sugar and the salt, mixing well.  Gradually add 2 c. water, stirring till smooth.  Over medium heat bring to a boil , stirring occasionally: boil 1 min. till shiny and translucent. quickly stir 1 cup or so of the hot mixture into yolks.  Pour back into hot mixture stir to blend.   Return to heat cook over low heat 5 minutes, stirring occasionally.  Remove from heat: stir in lemon and lime juice and the grated lemon and lime peel and the butter.   Keep warm till the meringue is ready. 

Meringue
The key to perfect meringue is the cornstarch-water mixture that is added to the egg whites.  Cornstarch produces tender meringue that are less likely to shrink, bead or weep.   Heat the filling immediately before pouring it into the pie shell and topping with the meringue.  Do not allow the filling to cool down before the meringue has been spread or the pie may weep. 

 1/3 c. water
1 T. cornstarch
 4 egg whites
1/2 t. fresh lime juice
 dash salt
 2 t. grated lime peel
  In small saucepan combine 1/3 c. water and 1 T. cornstarch: mix well bring to a boil over medium heat.  Boil 30 seconds stirring constantly.  Turn off heat: cover to keep warm.  In large bowl, combine egg whites, 1/2 t. lime juice and dash salt  Begin beating the egg whites slowly, increasing speed when they are frothy and beating till soft peaks just begin to form.  Continue beating , slowly add 1/2 c. sugar, spoon in warm cornstarch mixture..  Beat the egg whites till stiff peaks form  this takes a little time.  Egg whites are ready when the beaters leave ridges in the whites and they are glossy and hold a stiff peak when the beater are lifted out.  Gently fold in 2 t. lime peel.  Heat filling over medium heat till very hot stirring constantly.  Immediately pour into pie shell.  Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges.  Spoon remaining meringue onto pie and spread evenly.   Can make decorative swirls with back of spoon.  350 degree, bake 15 min or till meringue is dry to the touch and light brown.  Place on wire rack.  cool for 2  hours then refrigerate till chilled.