Puerto Rican Lime Meringue Pie

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                            FOOD FUNNY
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Thanks to Rosemary Zwick for sending us this one:

A young boy stopped by the corner grocery store and read his list to the
clerk: "10 pounds if sugar at $1.25 a pound; 4 pounds of coffee at $1.50
a pound; 2 pounds of butter at $1.10 a pound and 2 bars of soap at 83
cents each. How much does that come to?"

"Twenty-two dollars and thirty-six cents," replied the clerk.

"If I gave you three ten dollar bills, how much change would I get?"

"Seven dollars and sixty-four cents."

"Thanks! That's my arithmetic homework for tomorrow."

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                            TODAY'S RECIPE
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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.

Puerto Rican 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.
Received on Tue Nov 24 22:36:30 2009