Ingredients
- Lemon-lime pie
-
1
pie shell
-
1 cup
baker's sugar
-
5 tablespoons
corn starch
-
1/4 teaspoon
salt
-
1/2 cup
lemon juice
-
1/2 cup
lime juice
-
1/2 cup
water
-
4
egg yolks, beaten
-
2
lemons, zested
-
4-6
limes, zested
-
2 tablespoons
butter
- Italian meringue
-
1 cup
baker's sugar
-
1/2 cup
water
-
4
egg whites
-
1/2 teaspoon
lemon, or lime juice
-
1/4 teaspoon
salt
Directions
- Lemon-lime pie
-
Whisk together the dry ingredients in a medium saucepan. Add the water, lemon juice, and lime juice, and bring to a boil over medium-high heat: Cook for 75 seconds, or until the filling is very thick, and clear. Reduce heat to low.
-
Combine 1/4 cup of the custard base with the egg yolks, then mix the yolk into the saucepan. Cook over low heat for 1 minute, whisking constantly, and without boiling the custard. Remove from heat, and whisk in the zest and butter.
-
Fill your pie shell with the custard, place a piece of parchment paper, or plastic wrap over the top, and let rest in the fridge 1 hour, or until the custard is completely cool.
- Italian meringue
-
Mix the sugar and water in a small saucepan until no lumps remain, and cook until the syrup reaches 240 F (soft ball).
-
While the syrup cooks, beat the egg whites into soft peaks. Add the citrus juice and salt, and beat the whites into stiff peaks.
-
When the syrup is ready, transfer it to a heat-safe measuring cup to arrest the cooking process. While beating the whites on low speed, gradually drizzle the syrup into the whites, avoiding drizzling the syrup directly onto the beater.
-
Continue beating the meringue on medium speed until fluffy, and completely cool.
-
Remove the paper or plastic from the top of the custard, spoon dollops of meringue in a ring around the edge of the crust, and pile the remainder in the center. Shape the meringue into a mound, and decorate it.
-
Blowtorch the meringue to caramelize the surface, or briefly place it under the broiler, up to a minute.
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