MERINGUE SHELL
Butter, for greasing
4 lg Egg whites, at room
-temperature
1/4 ts Cream of tartar
1 c Sugar
FILLING
3 lg Limes
4 lg Egg yolks
1/2 c Sugar
1/4 ts Salt
1 c Heavy cream, cold
GARNISH
Whipped cream
Lime slices
Meringue: Preheat oven to 275F. With butter, generously grease 9-in. deep
dish pie plate. In a large bowl with electric mixer on high speed, beat egg
whites and cream of tartar until foamy. Gradually beat in sugar, 1 tbsp. at
a time, until stiff, glossy peaks form when the beaters are lifted. Pile
into the pie plate. To create shell, using a rubber spatula, smooth
meringue into an even layer over bottom and up sides of pie plate. Bake
50-60 minutes or until meringue is firm and creamy white. Turn off oven;
let meringue stand in oven with door closed, 1 hour. Let cool completely in
pie pan on wire rack. Filling: Grate 1 tbsp fresh lime zest; reserve.
Squeeze 1/3 cup fresh lime juice; set aside. In medium saucepan, whisk
yolks until light and lemon colored; stir in sugar, lime juice and salt.
Cook over medium heat, stirring constantly, until mixture thickens,about 5
minutes; do not boil. Let cool. In chilled bowl, beat heavy cream until
stiff yet billowy peaks form. Fold in lime filling and lime zest. Pile lime
mixture in center of meringue shell, spreading to edges. Chill at least 4
hours. Garnish with whipped cream and lime slices, if desired.
NOTES :
Yields
8 Servings