Lemon-Lime Meringue Pie

Life sometimes hands you lemons, it’s true, but you have to make the best with what you’ve got. When life handed me lemons and limes, I decided to make a refreshingly tart pie. Limon!

First, a few tips. You could get away with using four, or even three, eggs for this recipe, but I happen to like the custard consistency and massive meringue I get with five eggs. Next, be sure to roll the lemons and limes between your palm and the counter to release the juices before slicing and squeezing. Finally, with any custard pie, timing is key. Over- or under-cooking will leave you with a runny filling and that’s not going to make anyone happy. Just make sure you have all of your ingredients measured and ready to go before you start cooking. Pie should not make you cry.

Lemon-Lime Meringue Pie

1¼ cup sugar
⅓ cup cornstarch
¼ tsp salt
1¾ cup cold water
5 egg yolks (save whites for meringue)
6 tbs fresh lemon juice
3 tbs fresh lime juice
1½ tsp grated lemon zest
1½ tsp grated lime zest
3 tbs butter, cut into thirds
1 9-inch pre-baked pie crust

Preheat oven to 325°. Whisk sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in cold water. Cook over medium heat, stirring constantly, until simmering. Whisk in yolks, juice, and zest. Whisk in butter, one tablespoon at a time, until melted. Bring to boil and simmer for one minute. Filling should be thick, like pudding. Remove from heat and place plastic wrap over surface to avoid the dreaded pudding skin. Set aside and prepare meringue.

Meringue
5 egg whites
¼ tsp cream of tartar
½ cup sugar
1 tsp vanilla

Using an electric mixer on high speed, beat egg whites until frothy. Add cream of tartar and beat until soft peaks form. Slowly add sugar, one tablespoon at a time, then add vanilla. Beat until glossy and stiff peaks form.

Remove plastic wrap from filling and pour into pre-baked pie crust. Using a spatula or the back of a wooden spoon, carefully spread meringue on top of filling, being sure to seal meringue to the edge of the crust to avoid shrinkage.

Bake for 12-15 minutes, until meringue is golden. Cool on a wire rack for at least 4 hours before serving.

Lemons are pretty, so I made them pose

I love how cheerful lemons look

Zest first, then juice the lemons and limes

Juicing by hand will give your arms a workout

Slowly pour cold water into the dry ingredients

After adding the egg yolks, you'll have a glorious yellow filling

Seriously high and marvelous meringue

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One thought on “Lemon-Lime Meringue Pie

  1. Staci Lee February 24, 2012 at 11:35 pm Reply

    How did I miss this one? My daughter loves lemon. I think I need to make this for her birthday!

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