Key Lime Pie VI

Recipe View Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View Separate the eggs carefully, placing the yolks in one bowl and the whites in another. Beat the egg yolks lightly and set aside the whites, ensuring they are completely free of any yolk. (2 minutes)

Recipe View In a medium saucepan, whisk together 1 cup of granulated sugar, flour, cornstarch, and salt. Gradually whisk in the water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. (8-10 minutes)

Recipe View Temper the egg yolks by slowly drizzling about 1/2 cup of the hot sugar mixture into the beaten egg yolks, whisking constantly to prevent curdling. Pour the warmed egg yolk mixture back into the saucepan with the remaining sugar mixture. Cook over low heat, stirring constantly, for 2 minutes more. Remove from heat and stir in the butter, Key lime juice, and lime zest. Let the mixture cool slightly while you prepare the meringue. (5 minutes)

Recipe View In a clean, dry bowl, beat the egg whites with an electric mixer until light and frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually beat in the remaining 6 tablespoons of granulated sugar, a tablespoon at a time, until the meringue is stiff, glossy, and holds its shape. (5-7 minutes)

Recipe View Pour the cooled lime filling into the prepared pie crust. Immediately dollop the meringue on top of the filling, spreading it evenly to the edges of the crust to seal it and prevent shrinking during baking. (3 minutes)

Recipe View Bake the pie in the preheated oven for 5 to 6 minutes, or until the meringue is golden brown and lightly toasted. (5-6 minutes)

Recipe View Remove the pie from the oven and let it cool completely at room temperature. Then, refrigerate for at least 2 hours before serving to allow the filling to set properly. (2 hours)