July is for pie, am I right? Much as I enjoy pumpkin and pecan pies, summer pies are so integral to the season that their lack would feel as incomplete as a summer without heat. Since we have an overdose of the heat part right now, why not make it a real summer with some pie, preferably a cold one to balance things out? Try this lime number:
- Use the recipe on this page, plus zest of 1 or 2 limes, mixed in with the flour.You may need to decrease the amount of water, as the lime zest will add moisture.
- 1/3 cup cornstarch or arrowroot
- 1 1/2 cup water
- 3 egg yolks
- 1/2+ cup raw honey
- 1/3 cup fresh-squeezed lime juice
- zest of 2 limes
- 3 egg whites
- 1/4 tsp cream of tartar
- 2-3 Tbsp sugar or raw honey*
- Prepare and bake the pie shell at 375 for about 10-15 minutes.
- Put the cornstarch in a saucepan. In a separate bowl, combine the water and egg yolks, then stir gradually into the cornstarch. Bring to a boil over medium heat and maintain for a few minutes, stirring constantly, until it begins to thicken.
- Remove from heat and stir in the honey, lime juice, and zest. Pour immediately into baked pie shell.
- Heat the oven to 400. Prepare the meringue by beating the egg whites and cream of tartar until frothy. Beat in sugar, one tablespoon at a time, until the egg whites are stiff and glossy.
- Heap meringue on top of pie filling; bake pie at 400 degrees for 10 minutes, or until meringue is lightly browned. Cool pie on the counter top or chill in the fridge. Serve.
*I used honey for the meringue, and the whites didn't stiffen well. Perhaps there's too much moisture in the honey. I would recommend using white sugar if you want a high meringue.
Linked to Pennywise Platter at The Nourishing Gourmet