Lemon Lime Meringue Pie Recipe
This lemon lime meringue pie is make from scratch and each creamy bite is delightfully flavored.
1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup butter, cubed
3 Tablespoons yogurt
1 -2 Tablespoon cold water
1/4 cup freshly squeezed lime juice
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lime zest
1 1/2 teaspoons grated lemon zest
1 egg white
1 1/3 cups granulated sugar
1 1/4 cups water
1/3 cup cornstarch
2 teaspoons butter
4 egg whites
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
Serves 6 - 8
Preheat oven to 350 degrees F.
Combine flour and sugar in a bowl. Cut in butter with two knifes until crumbly. Add in yogurt and 1 tablespoon of water. Mix until dough starts to comes together, add more water if needed.
Roll out and line a pie pan. Bake for 18 minutes, or until golden brown. Set aside to cool.
Raise heat on oven to 425 degrees F.
Whisk together lime juice, lemon juice, lime zest, lemon zest, egg and egg white. Set aside.
In a small pot bring to a boil sugar, water and cornstarch, whisking the whole time. Reduce heat and bring to a simmer. Continuing whisking until it thickens.
Add a small amount of sugar mixture into lemon mixture and whisk to combine. Pour lemon mixture into pot with sugar mixture and bring back to simmer, whisking the whole time. Once it starts to thicken add butter and mix till it combines.
Pour into baked crust. Set aside.
Whisk together egg whites, cream of tartar and sugar to stiff peaks. Using a piping, pipe meringue over top of filling.
Bake for 5 - 10 minutes, or until meringue is golden brown.
Let cool and serve.