Lime/ Lemon Meringue Pie.

I seemed to be making a lot of recipes lately which require egg yolks thus leaving me with a glut of egg whites.  I haven’t made a lime meringue pie before but as we get more limes here than lemons it made sense to do so.. Make a pastry case using either your own tried and tested recipe or following mine. The link is here from a previous post . For the filling:1 1/2 cups of sugar.1/2 cup corn starch.1/2 cup water.1/2 cup fresh lime juice. Or lemon juice.1 egg yolk.2tsp butter at room temperature.1 cup boiling water2tsp lime zest.To Make:Combine sugar, cornstarch, water and lime juice. Whisk until smooth.Stir in butter and egg yolks. Then gradually add boiling water.Bring mix to the boil, reduce heat and simmer for 5 mins.Mix should be fairly thick and glossy, if you want to add green colouring at this point then you can. I didn’t so my filling was a lemon colour because of egg yolks. Pour into pre baked pastry  case.Meringue Topping:3 Egg whites.3/4 cup sugar.To Make:Beat egg whites until stiff peaks. Add half of sugar and beat until stiff and then fold in rest of sugar.Put on top of lime/lemon filling and make sure edges are sealed, bake in pre heated  oven on 175 until top is golden. About 10 mins.Enjoy!

Source: Lime/ Lemon Meringue Pie.

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