This week’s baskets: Our juicy, juicy limes, pomellos, avocados, peas, tangalolos, blood oranges, navels, baby heirloom lettuce, heirloom new potatos, young heads of lettuce, Swiss chard, turnips (large baskets) beets, radishes. I know I’ve shared the lime merainge pie recipe before, but am including it here because there’s so many new members.
Juice Lime Meringue Pie
Prepare a baked pie shell. For simplicity’s sake, I use Trader Joe’s ready-made. It doesn’t have any preservatives or chemicals and tastes the same as the ones I make myself. The following recipe makes a pretty tart pie. If you like your dessert a little sweeter, add more sugar.
Put into a saucepan: ¾ cup of sugar, 5 tablespoons cornstarch, ¼ teaspoon salt, 1 cup lime juice. Blend until smooth. Add 3 well-beaten egg yolks (save whites for the meringue), 2 tablespoons melted butter. ¾ cup warm water. Bring mixture to full boil, stirring gently. Mixture will thicken quickly. Remove from heat, pour into pie shell. Cool a little.
Whip egg whites until frothy, add 4 tablespoons of sugar and ½ teaspoon of vanilla with ¼ teaspoon of cream of tartar. Beat until peaks will stand up and lean over only slightly. Do not over beat.
Spatula meringue over pie top, bouncing spatula over surface of pie to create pretty peaks. Place in oven at 350 until golden brown.