Lime Fluff Pie
No, this isn't made from limes that are fluffy.
But, this is a more complicated recipe. You'll need to take your time and read the directions well. But, if you follow the steps carefully, you'll do fine. Don't worry. And, when you're done, if you need to transport your pie, try this nifty pie plate with it's own lid to store your beautiful creation.
Ingredients
| Meringue Shell: | |
| 3 | egg whites |
| 1/4 tsp | cream of tartar |
| 1/8 tsp | salt |
| 3/4 cup | sugar |
| Filling: | |
| 1/2 cup | sugar |
| 1 pkg | plain gelatin |
| 1/2 cup | water |
| 1/2 cup | lime juice |
| 3 | egg yolks, slightly beat |
| 2 tsp | lime rind, grated |
| 3 | egg whites |
| 1/3 cup | sugar |
| 1 cup | heavy crea, whipped and sweetened |
| Lime slices | to garnish |
Meringue Shell:
Beat egg whites, cream of tartar and salt until
foamy.
Gradually add sugar, beating until stiff peaks form.
Shape into well-greased 9-inch pie pan.
Bake at 275 for 1 hour or until crisp.
Cool on rack
Filling:
In saucepan stir together sugar, gelatin, water, lime juice and egg yolks.
Cook until gelatin dissolves.
Stir in rind.
Pour into metal bowl and chill until mixture mounds.
Beat egg whites until foamy, then gradually add sugar.
Beat until stiff and fold into gelatin mixture.
Fold in whipped cream.
Chill until mixture mounds.
Pour into meringue shell.
Garnish with slices of lime.