Lemon Lime Meringue Pie
2007 APC Crisco National Pie Championships First Place Citrus Beth Campbell LEMON LIME MERINGUE PIE Pastry Crust 1 cup flour 1/2 cup shortening 1/4 cup cold water Dash of salt Cut the shortening into the flour and salt until it is about the size of a pea. Gradually add the water to the flour mixture until it can be formed into a ball. Roll the pastry two inches larger than the pie plate. Ease the pastry into the pie plate, pressing firmly against the bottom and the sides, crimping the edges. Prick the bottom and sides and bake in a preheated oven at 475 degrees until light-brown, 8-10 minutes and cool. Lemon-Lime Filling 1 1/2 cups sugar 1/3 cup cornstarch 1 1/2 cups water 3 egg yolks (slightly beaten) 3 T butter 1/8 cup lemon juice 1/8 cup lime juice 1 T grated lemon rind 1 T grated lime rind Mix the sugar and cornstarch in a saucepan and gradually stir in the water. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil for one minute. Slowly stir in 1/2 of the hot mixture into the slightly beaten egg yolks. Then blend this mixture back into the other half of the thickened mixture in the saucepan. Boil for one minute longer, stirring constantly. Remove from the heat; add butter, lemon juice, lime juice and the grated lemon and lime rinds. Pour into the baked pie shell and cover with meringue. Meringue 1/4 t salt 1/4 t vanilla 1 t lemon juice 3 egg whites 6 T sugar Add vanilla, salt and lemon juice to the egg whites. Beat until foamy; add 6 tablespoons of sugar, one at a time. Beat until the sugar dissolves. Spread on lemon-lime filling. Bake 10-15 minutes in 350 degree oven until the meringue is lightly browned
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