Desserts, Pies
Pastry for 9-inch pie shell
Lemon-Lime Filling:
3/4 cup sugar
2 tablespoons corn starch
2 teaspoons grated lemon rind
1 teaspoon grated lime rind
1/3 cup each lemon and lime juice
3 eggs
3 egg yolks
2 tablespoons butter
Meringue:
6 egg whites
1/2 teaspoon cream of tartar
3/4 c. sugar
Pastry: On lightly floured surface, roll pastry out to 1/4 inch thickness. Fit into 9-1/2 inch quiche pan with removable bottom. Trim excess pastry; prick bottom with fork and refrigerate or freeze for at least 30 min. Line pastry with foil; fill with pie weights or beans. Bake in 400 F oven for 10 min.; remove foil and weights and bake about 10 min. longer or until light golden. Let cool on rack.
Lemon-Lime Filling: In a heavy saucepan, combine sugar and corn starch. Gradually blend in lemon and lime rinds and juices. Whisk in eggs and yolks; cook over medium heat, stirring constantly , for 4 to 6 min. or until filling bubbles and thickens. Remove from heat; stir in butter. Place sheet of waxed paper on top and let cool for 3 min. Pour into pie shell; let cool while preparing meringue.
Meringue: Beat egg whites until soft peaks form, add cream of tartar. Gradually beat in sugar until firm glossy peaks form. Mound over filling; bake on bottom rack in 300 F for 15 min. Place small round of foil loosely over peak of meringue to shield; Bake 10 min. longer or until lightly browned.