Lemon-Lime Meringue Pie

With both lemon and lime juice, this meringue pie packs quite a punch. The pompadour of meringue gives the dessert an impressive look.


2 eggs
4 egg yolks
1/4 teaspoon salt
1 cup sugar
1/3 cup cornstarch
1 1/2 cups water
1/4 cup unsalted butter, cut up, softened
2 teaspoons grated lime peel
1/4 cup fresh lime juice
1/4 cup fresh lemon juice


1/3 cup water
1 tablespoon cornstarch
4 egg whites
1/2 teaspoon fresh lime juice
Dash salt
1/2 cup sugar
2 teaspoons grated lime peel


1 (9-inch) baked pie shell

1. Heat oven to 350?F. To make filling, in large bowl, whisk eggs, egg yolks and 1/4 teaspoon salt until well blended. Set aside. In medium saucepan, combine 1 cup sugar and 1/3 cup cornstarch; mix well. Stir in 1 1/2 cups water. Bring to a boil over medium heat, stirring occasionally. Boil 1 minute, stirring constantly. (Mixture will be very thick.)

2. Slowly add hot cornstarch mixture to egg mixture, whisking constantly. Return mixture to saucepan. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Remove from heat. Add butter; stir until melted. Stir in 2 teaspoons lime peel, 1/4 cup lime juice and lemon juice. Cover; let stand while making meringue.

3. To make meringue, in small saucepan, combine 1/3 cup water and 1 tablespoon cornstarch; mix well. Bring to a boil over medium heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm.

4. In large bowl, combine egg whites, 1/2 teaspoon lime juice and dash salt; beat at medium-low speed until egg whites are frothy. Increase speed to medium; beat until egg whites hold a soft peak. With mixer running, slowly add 1/2 cup sugar; spoon in warm cornstarch mixture. Increase speed to medium-high; beat until mixture is glossy and egg whites hold a stiff peak. Gently fold in 2 teaspoons lime peel.

5. Heat filling over medium-high heat until very hot, stirring constantly. Immediately pour into pie shell. Spoon half of meringue evenly over hot filling, making sure meringue covers all filling and touches crust on all edges. Spoon remaining meringue onto pie and spread evenly. Add decorative swirls with back of spoon.

6. Bake 15 to 18 minutes or until meringue is dry to the touch and light brown. Place on wire rack; cool 2 hours or until room temperature. Refrigerate 3 to 4 hours or until chilled. Store in refrigerator.

8 servings

PER SERVING: 365 calories, 15 g total fat (6 g saturated fat), 6 g protein, 52.5 g carbohydrate, 175 mg cholesterol, 260 mg sodium, .5 g fiber