Subject: Lime Meringue Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 03 2000 - 16:13:27 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to Mary Fran Oldani of St. Louis County, Missouri for today's
food funny.
Two newlyweds had just sat down to their first home-cooked meal when
the husband asked his new wife, "Why are the mashed potatoes brown?"
"Simple," she replied. "All I had was chocolate milk."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Everyone loves lemon meringue pie, and in Puerto Rico they take
advantage of local limes to give it a tropical twist. Take this to
your next pot-luck supper, and when people ask, tell them you got the
recipe on your last trip to San Juan. As with all our recipes this
week, this is adapted from "Puerto Rican Cookery" by Carmen Aboy
Valldejuli (Pelican Publishing Co., 1998) which is available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0882894110/worldwiderecipes.
Lime Meringue Pie (Pastel de Limon)
1 9-inch (22 cm) pie crust, your favorite recipe or packaged
For the filling:
3/4 cup (180 ml) cornstarch (cornflour)
4 egg yolks (reserve the white for the meringue)
2+1/2 cups (675 ml) water
1/4 cup (60 ml) fresh lime juice
2 cups (500 ml) sugar
1 tsp (5 ml) salt
4 Tbs (60 ml) butter
For the meringue:
4 egg whites
1/4 tsp (1 ml) baking powder
1 cup (250 ml) sugar
1 Tbs (15 ml) fresh lime juice
Bake the pie crust in a preheated 350F (180C) oven for about 30
minutes, or according to the package directions, until light golden
brown. Cool and set aside.
Combine the cornstarch and 1 cup (250 ml) of the water in a saucepan
and whisk until combined. Add the remaining water and filling
ingredients and whisk to combine. Cook over low heat, stirring
constantly with a wooden spoon, until thick and boiling. Pour into
the baked pie shell.
Beat the egg whites until stiff. Add the remaining meringue
ingredients, beating until thoroughly combined. Top the pie filling
with the egg white mixture, spreading it just to the edge of the pie
crust. Bake in a preheated 350F (180C) oven for about 15 minutes,
until light golden brown. Overcooking will cause the meringue to
crack when serving. Cool and refrigerate before serving. Makes one
9-inch pie to serve 6 to 8.
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