American Pie Council

Lemon Lime Meringue Pie

2007 APC Crisco National Pie Championships
First Place Citrus
Beth Campbell

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

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