This pie is a star. The towering meringue is impressive and won’t weep or shrink due to the addition of a cornstarch paste. (Thank you Shirley Corriher). Traditional lemon can be substituted.
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This pie is a star. The towering meringue is impressive and won’t weep or shrink due to the addition of a cornstarch paste. (Thank you Shirley Corriher). Traditional lemon can be substituted.
1/2 cup unsalted butter, cut into chunks
3/4 tsp cream of tartar
1 tbsp grated lime zest
3 tbsp milk
3/4 cup sugar
1/2 cup fresh squeezed lime juice
1/2 tsp salt
2 tsp vanilla
3 tbsp butter
raw rice, beans or pie weights
For the filling:
1/4 tsp salt
For the topping:
1 1/2 cups granulated sugar
1 tbsp Clabber Girl Corn Starch
1/2 cup Clabber Girl Corn Starch
For the crust:
1/3 cup water
2-1/4 cups water
1 cup flour
6 large egg whites
6 large egg yolks
Make the Crust: Blend the butter, flour and salt with electric mixer, fitted with the paddle attachment until the butter looks like large flakes of oatmeal. Add the milk and blend just until the mixture forms a dough. Form into a flattened disc, wrap in plastic wrap and chill for at least 1 hour. Preheat oven to 375 F. On a lightly floured surface, roll the dough into an 11-inch circle. Drape the dough over a rolling pin and unroll it into a 9-inch aluminum pie pan (such as Doughmakers). Fit the dough into the pan and crimp the edge decoratively. Freeze the shell for 10 minutes. Line the shell with a sheet of wax paper or parchment and fill with raw rice. Bake the shell for 30 minutes. Remove the rice and paper carefully and prick the crust all over with a fork. Bake 12 to 15 minutes more or until golden and crisp. Let cool. Make the topping: Preheat the oven to 350 F. In a small saucepan stir together the Clabber Girl Corn Starch and the water. Bring to a boil, stirring and let cool slightly. With an electric mixer beat the egg whites until foamy. Add the cream of tartar and beat the meringue adding the sugar in a stream, until it holds soft peaks. Add the vanilla and beat in the cornstarch mixture 1 tablespoon at a time, beating until the meringue holds stiff peaks. Make the filling: In a saucepan whisk together the sugar and Clabber Girl Corn Starch. Whisk in the water and bring to a boil over moderate heat, whisking. In a bowl, whisk together the egg yolks. Whisk about 1/4 of the hot liquid into the yolks and pour the yolk mixture into the saucepan. Whisking constantly, bring the mixture to a boil over moderate heat, and simmer it for 3 minutes. Remove from the heat and stir in the lime zest, juice, butter and salt. Pour the hot filling into the pie crust and immediately spread half the meringue on top. Make sure the meringue is touching the crust all around and pile the rest of the meringue on top. Spread it evenly making decorative spikes and swirls. Bake the pie in the 350 F oven for 20 to 30 minutes or until the topping is browned. Let cool at room temperature before chilling.
1/2 cup unsalted butter, cut into chunks
3/4 tsp cream of tartar
1 tbsp grated lime zest
3 tbsp milk
3/4 cup sugar
1/2 cup fresh squeezed lime juice
1/2 tsp salt
2 tsp vanilla
3 tbsp butter
raw rice, beans or pie weights
For the filling:
1/4 tsp salt
For the topping:
1 1/2 cups granulated sugar
1 tbsp Clabber Girl Corn Starch
1/2 cup Clabber Girl Corn Starch
For the crust:
1/3 cup water
2-1/4 cups water
1 cup flour
6 large egg whites
6 large egg yolks
Make the Crust: Blend the butter, flour and salt with electric mixer, fitted with the paddle attachment until the butter looks like large flakes of oatmeal. Add the milk and blend just until the mixture forms a dough. Form into a flattened disc, wrap in plastic wrap and chill for at least 1 hour. Preheat oven to 375 F. On a lightly floured surface, roll the dough into an 11-inch circle. Drape the dough over a rolling pin and unroll it into a 9-inch aluminum pie pan (such as Doughmakers). Fit the dough into the pan and crimp the edge decoratively. Freeze the shell for 10 minutes. Line the shell with a sheet of wax paper or parchment and fill with raw rice. Bake the shell for 30 minutes. Remove the rice and paper carefully and prick the crust all over with a fork. Bake 12 to 15 minutes more or until golden and crisp. Let cool. Make the topping: Preheat the oven to 350 F. In a small saucepan stir together the Clabber Girl Corn Starch and the water. Bring to a boil, stirring and let cool slightly. With an electric mixer beat the egg whites until foamy. Add the cream of tartar and beat the meringue adding the sugar in a stream, until it holds soft peaks. Add the vanilla and beat in the cornstarch mixture 1 tablespoon at a time, beating until the meringue holds stiff peaks. Make the filling: In a saucepan whisk together the sugar and Clabber Girl Corn Starch. Whisk in the water and bring to a boil over moderate heat, whisking. In a bowl, whisk together the egg yolks. Whisk about 1/4 of the hot liquid into the yolks and pour the yolk mixture into the saucepan. Whisking constantly, bring the mixture to a boil over moderate heat, and simmer it for 3 minutes. Remove from the heat and stir in the lime zest, juice, butter and salt. Pour the hot filling into the pie crust and immediately spread half the meringue on top. Make sure the meringue is touching the crust all around and pile the rest of the meringue on top. Spread it evenly making decorative spikes and swirls. Bake the pie in the 350 F oven for 20 to 30 minutes or until the topping is browned. Let cool at room temperature before chilling.