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Add a photoServings: 8
Ingredients
- Butter, for greasing
- 4 lrg Egg whites, at room temperature
- 1/4 tsp Cream of tartar
- 1 c. Sugar
- 3 lrg Limes
- 4 lrg Egg yolks
- 1/2 c. Sugar
- 1/4 tsp Salt
- 1 c. Heavy cream, cool Whipped cream Lime slices
Directions
- Meringue: Preheat oven to 275F. With butter, generously grease 9-in. deep dish pie plate. In a large bowl with electric mixer on high speed, beat egg whites and cream of tartar till foamy. Gradually beat in sugar, 1 tbsp. at a time, till stiff, glossy peaks form when the beaters are lifted. Pile into the pie plate. To create shell, using a rubber spatula, smooth meringue into an even layer over bottom and up sides of pie plate. Bake 50-60 min or possibly till meringue is hard and creamy white. Turn off oven; let meringue stand in oven with door closed, 1 hour. Let cold completely in pie pan on wire rack. Filling: Grate 1 tbsp fresh lime zest; reserve.
- Squeeze 1/3 c. fresh lime juice; set aside. In medium saucepan, whisk yolks till light and lemon colored; stir in sugar, lime juice and salt.
- Cook over medium heat, stirring constantly, till mix thickens,about 5 min; don't boil. Let cold. In chilled bowl, beat heavy cream till stiff yet billowy peaks form. Mix in lime filling and lime zest. Pile lime mix in center of meringue shell, spreading to edges. Refrigerateat least 4 hrs. Garnish with whipped cream and lime slices, if you like.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 8 servings | |
| Calories 243 | |
| Calories from Fat 74 | 30% |
| Total Fat 8.38g | 10% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 114mg | 5% |
| Potassium 85mg | 2% |
| Total Carbs 40.62g | 11% |
| Dietary Fiber 0.6g | 2% |
| Sugars 38.0g | 25% |
| Protein 3.61g | 6% |
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