I love anything lime and this is a particular favorite. There is less filling than other meringue pies but it is very intensely flavoured. Delicious!
1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/3 – ½ cup ice water (Only enough to make a dough form.)
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. Cool completely before adding the filling.
6 large or extra large egg yolks
Zest of 2 large limes
½ cup fresh lime juice
¾ cup sugar
½ cup butter cut in small pieces
Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.
At this point you can press the lime cured through a sieve to remove the zest if desired.
Chill completely before pouring into the baked shell. Top with meringue.
5 egg whites
¾ cup sugar
¼ tsp cream of tarter
1 tsp vanilla extract