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Lemon Lime Meringue Pie

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  40 Minutes
Total Time:  3 Hours 20 Minutes
  Serves 8
Mustards Grill opened in 1983 with a menu based on regional American cooking. Executive Chef Cindy Pawlcyn garnishes this dessert with candied lemon peel.
RECIPE INGREDIENTS
For the Custard:
5 eggs
10 tablespoons sugar
1/2 cups fresh lime juice (about 4 limes)
3 tablespoons fresh lemon juice (about 1 1/2 lemons)
3/4 cup heavy cream
zest from two lemons

1 deep-dish 9-inch pre-baked pie shell
For the Meringue:
1 cup packed brown sugar
1/4 cup water
1/2 cup egg whites (about 4 eggs)
Lemon Lime Meringue Pie Recipe at Cooking.com
DIRECTIONS
Preheat the oven to 325 degrees F.


TO MAKE THE CUSTARD: In a large mixing bowl, whisk the eggs, sugar, lime juice, lemon juice, heavy cream and zest together until well combined. Pour the mixture into the pre-baked pie shell and set the pie on a baking sheet. Bake for 40 to 45 minutes. When baking custard it is important to remember that cooking times vary; fresher eggs cook faster than older eggs. To check the custard, gently jiggle the pie. If the custard is set, it will shake as a firm unit; if underdone, waves of custard will shiver in the center. If the custard needs more time, continue cooking, checking every 5 minutes, until done. Remove the pie from the oven.


Cool the pie for 15 to 20 minutes before refrigerating. Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.


TO MAKE THE MERINGUE: Preheat the oven to its highest setting. In a small, heavy-bottomed pan, dissolve the brown sugar in the water. Cook the sugar over medium-high heat until it registers 240 degrees F. on a candy thermometer; this will take about 20 minutes.


In an electric stand mixer, beat the egg whites to soft peaks and carefully add the hot sugar to the egg whites, avoiding the rotating whisk. Continue to beat until the meringue is stiff and glossy. With a flexible spatula, pile the meringue over the pie. Bake until the meringue turns golden on top, about 3 to 5 minutes.


Recipe courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill


Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lime Pies & Tarts
 Meringue Pies
 Sweet Squeeze: Lemon Desserts
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 408
Fat. Total: 17g
Fiber: 1g
Carbohydrates, Total: 62g
Sodium: 187mg
% Cal. from Fat: 38%
Cholesterol: 163mg
Protein: 7g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mary Reviewed: 05/28/2011
So Delicious!
I made this pie last week, and it was by far the BEST lemon meringue pie I've ever tasted. The meringue was especially good. YUMMY.
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