Lime Meringue Pie

We have endless limes are Karanambu.  Sweet, tart and filled with juice.  We are always trying new recipes with the limes from our own trees.

PIE CRUST

Ingredients

• 1/2 cup vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold water

Directions

1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

FILLING & MERINGUE

Ingredients

• 6 egg yolks
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup lime juice
• 1 (9 inch) graham cracker pie crust
• 5 egg whites
• 1/4 teaspoon corn starch
• 3/4 cup confectioners' sugar

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, whisk together the egg yolks and sweetened condensed milk until well blended. Gradually whisk in the lime juice. Pour into the graham cracker crust.
3. Bake for 25 minutes in the preheated oven, or until the center is set when the pie is gently shaken. Set aside. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. In a large clean bowl, whip egg whites with corn starch until soft peaks form. Gradually sift in the confectioners' sugar, while continuing to whip to stiff peaks. Spoon on top of the slightly cooled pie, sealing the meringue to the edges of the crust.
5. Bake for about 10 minutes in the preheated oven, until the meringue is lightly toasted. Cool to room temperature before refrigerating. Chill for at least 2 hours before serving.