Makes two delicious lemon-lime meringue pies
6 egg yolks
3 cups sugar
2/3 cup plus 2 tablespoons cornstarch
3 cups water
6 tablespoons melted butter or margarine
2 tablespoons grated lemon peel
2 tablespoons grated lime peel
3/4 cup lemon juice (3 lemons)
1/4 cup lime juice (1 lime)
6 egg whites
1/2 teaspoon cream of tartar
12 tablespoons sugar
1 teaspoon vanilla
2 of your favorite pie crusts
Kitchen Aid mixer
- Heat oven to 400°F.
- Using the zester, peel both the lemons and limes. Set the peels aside.
- Roll the lemons and limes before cutting them in half, and juicing them. Set the juice aside.
- Place butter in a small oven-safe dish and put it in the oven. While preheating, the oven will melt the butter while you work on the filling.
- Separate the egg whites from the yolks, set whites aside. In a small bowl, beat egg yolks with a fork. In a small saucepan, mix the sugar and cornstarch while gradually adding the water, while stirring. Cook this mixture over medium heat, stirring constantly with the wooden spoon until you see bubbles and it reaches a steady boil. Boil and stir for 1 minute.
- Pour half of the sugar/cornstarch mixture into the bowl with the egg yolks. Then, reintroduce into the saucepan. Boil and stir the yolks with the sugar/cornstarch for 2 minutes before removing from heat. Now, you can stir in the melted butter, lemon peel, lime peel, and juices. Pour into your pie crusts. Set aside.
- Using the Kitchen Aid mixer, beat egg whites and cream of tartar on high speed until foamy. Set your device to the highest setting, and gradually beat in the sugar, 1 tablespoon at a time. Continue vigorously beating until the meringue forms into stiff and glossy tufts. Spoon your meringue evenly over the pie filling. Be careful to dab the meringue to the edge of the crust.
- Bake 5-7 minutes, or until the meringue is light brown. Cool your pies for several hours before covering and refrigerating until serving. It is best to consume your pies within 36 hours.