Name: Key Lime Pie VI
Yield: 8
Ingredients: White sugar - 1 cup; All-purpose flour - ¼ cup; Cornstarch - 3 tablespoons; Salt - ¼ teaspoon; Water - 2 cups; Eggs - 3; Butter - 1 tablespoon; Key lime juice - ¼ cup; Grated lime zest - 1 tablespoon; Pie crust, baked - 1 (9 inch); Cream of tartar - ¼ teaspoon; White sugar - 6 tablespoons

Recipe information

Cooking:

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Ingredients for - Key Lime Pie VI

1. White sugar - 1 cup

2. All-purpose flour - ¼ cup

3. Cornstarch - 3 tablespoons

4. Salt - ¼ teaspoon

5. Water - 2 cups

6. Eggs - 3

7. Butter - 1 tablespoon

8. Key lime juice - ¼ cup

9. Grated lime zest - 1 tablespoon

10. Pie crust, baked - 1 (9 inch)

11. Cream of tartar - ¼ teaspoon

12. White sugar - 6 tablespoons

How to cook deliciously - Key Lime Pie VI

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

Separate the eggs. Beat the egg yolks and set the whites aside.

3. Stage

Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.

4. Stage

Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.

5. Stage

Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.

6. Stage

Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.