Key Lime Meringue Pie Made With No Condensed Milk Food

KEY LIME MERINGUE PIE MADE WITH NO CONDENSED MILK

Steps:

• Combine 1-1/2 cups sugar with the cornstarch and salt in a 2-quart saucepan. Add egg yolks, lime juice and cold water. Blend well. Add butter, and gradually add boiling water.
• Bring to a boil over medium heat and cook 3 minutes, stirring constantly.
• Stir in zest and food coloring, Remove from heat and cool 20 minutes.
• Meanwhile, beat egg whites with electric mixer on number 1 speed till frothy. Add cream of tartar and whip until soft peaks form. Continue on number 4 speed, gradually adding remaining sugar, beating until stiff peaks form.
• Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to edges. Bake 350 degrees for 15 minutes. Cool completely before serving.

KEY LIME PIE VI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Separate the eggs. Beat the egg yolks and set the whites aside.
• Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened.
• Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
• Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
• Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees F (220 degrees C) for 5 to 6 minutes or until meringue top is golden brown.

KEY LIME PIE - NO CONDENSED MILK, REGULAR PIE CRUST, MERINGUE.

Steps:

• 1. Preheat oven to 425 degrees. Separate the eggs. Beat the egg yolks and set the whites aside. Combine the 1 cup white sugar, flour, cornstarch and salt in a saucepan. Gradually stir in the water. Cook over medium heat until thickened. Very, very important, do not undercook! Gradually stir the cooked sugar mixture into the beaten egg yolks, beating constantly. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Stir in the butter, lime juice and lime zest. Let mixture cool slightly.
• 2. Beat egg whites until light and frothy. Add the cream of tartar and continue beating until stiff peaks form. Gradually beat in the remaining 6 tablespoons white sugar and beat until the meringue is stiff and glossy.
• 3. Pour the lime filling into the prepared pie shell. Then pile the meringue on top, spreading it until it touches the edges of the pastry to prevent the meringue from shrinking. Bake pie at 425 degrees for 5 to 6 minutes or until meringue top is golden brown.