This Citrus Cloud Meringue Pie combines the tangy kick of lime with the fluffy delight of meringue. Perfect for lemon lovers looking for a fresh twist, it’s your go-to dessert for spring and summer gatherings.
The crust is your foundation, providing a crunchy counterbalance to the soft filling. Whether store-bought or homemade, ensure it's pre-baked for best results. The sugar in the filling sweetens while the cornstarch thickens, creating a smooth, silky texture. A pinch of salt enhances the lime's natural brightness. Freshly squeezed lime juice and fragrant lime zest are the stars here, providing that essential citrusy zing. Egg yolks give the filling richness, while the butter adds a velvety finish. For the meringue, egg whites are whipped to airy perfection, and cream of tartar stabilizes them. A touch more sugar gives the meringue its sweet finish.
This pie pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tartness. For an added touch, sprinkle some extra lime zest on top just before serving for a pop of color and flavor.
First, set your oven to 350°F so it's ready when you are. Gather your ingredients and start by mixing 1 cup of granulated sugar, cornstarch, salt, and water in a medium saucepan. Heat this over medium, stirring constantly. You'll notice the mixture starting to thicken and eventually bubbling — that's your cue to stir in the lime juice and zest, then take it off the heat.
Slowly whisk the beaten egg yolks into the warm mixture. Return it to the stove and cook for another couple of minutes, keeping that spatula moving to avoid lumps. Once it's nice and thick, remove from heat and stir in the butter until it melts in completely. Pour this citrusy goodness into your pre-baked pie crust, smoothing the top with a spatula.
Now, let's move to the meringue. In a clean mixing bowl, beat the egg whites and cream of tartar until you see soft peaks forming. Gradually add the sugar, and continue to beat until the peaks are stiff and glossy. This step is crucial for a stable meringue that won't weep. Carefully spoon the meringue onto the lime filling, spreading it to seal the edges of the crust completely.
Pop the pie in the oven and bake for about 15 minutes, or until the meringue is a beautiful golden brown. Let the pie cool completely on a wire rack at room temperature before slicing in.
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