Almost Key Lime

I seem to make a lot of dessert items. But very rarely do they stay in my house. I give a lot away either through the community meal or sending things with my husband to his office.

This recipe we kept though. I even had some! I try not to eat too much sugar, but I had to try this.

I have made Key Lime pies before. Usually they are a no cook pie filling. This recipe is more of a custard.

The sugar, flour and cornstarch blend well with a whisk and the boiling water. It creates a smooth base for the custard. If done correctly, there are no lumps!

There is a lot of lime rind in the custard. I used about eight limes to get the required amount. The rind adds little flecks of color throughout the custard. I also imparts a lot of the lime flavor.

The best part of the custard is blending it with the meringue. This gives a lightness to the custard.

The filling is light, fluffy and packed with lime flavor.

The pie was absolutely delicious!

Watch The Video

LIME SNOW PIE

1 Baked 9 Inch Pie Shell

3/4 Cup Granulated Sugar

7 Tablespoons Flour

2 Tablespoons Cornstarch

1/2 Teaspoon Salt

2 1/4 Cups Boiling Water

3 Egg Yolks

1/4 Cup Granulated Sugar

3 Tablespoons Grated Lime Rind

6 Tablespoons Lime Juice

3 Egg Whites

1/4 Teaspoon Salt

6 Tablespoons Granulated Sugar

In a double boiler combine 3/4 cup sugar with flour, cornstarch and 1/2 teaspoon salt. Slowly stir in boiling water. Cook over boiling water until smooth and thick. Beat egg yolks with 1/4 cup sugar. Slowly stir into hot mixture, blending well. Return to boiler. Cook over boiling water, stirring occasionally, for 5 minutes. Stir in rind and juice. Remove from heat. Cool. Beat egg whites with 1/4 teaspoon salt until frothy. Gradually add 6 tablespoons sugar. Continue beating until stiff peaks form. Fold into cooled lime mixture. Turn into baked shell. Refrigerate at least 5 hours.