Well this pie is the best of all worlds. It is a citrus meringue pie that starts with a key lime pie base and is bursting with orange and lemon zest that truly heighten the flavors.
The meringue topping is just gorgeous on a lovely spring dinner table. I adore meringue pies this time of year, just because they look so darn pretty. With Easter coming up, I can't imagine not having this on the table.
|All photos courtesy of CRE810 Photography|
Citrus Meringue Pie
For the graham cracker crust
2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar
For the filing
14 ounce can sweetened condensed milk
3 egg yolks (save the egg whites for the meringue)
1/2 cup lime juice
1/2 teaspoon lime zest
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
For the meringue topping
3 egg whites
5 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon cornstarch
Preheat oven to 350 degrees.
For the graham cracker crust, mix together graham cracker crumbs, melted butter and sugar in a bowl. Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake in the oven for 10 minutes to set.
To prepare the filling, whisk together the condensed milk, egg yolks, lime juice and citrus zests. Add the filling to the pre-baked pie crust and bake for 15 minutes.
To prepare the meringue topping, add egg whites to a mixer or to a large bowl and mix with a hand mixer on medium high speed. Add in the sugar, vanilla extract and cornstarch and beat until stiff peaks form. Top the still warm pie with the meringue topping and make sure to cover the entire pie filling with the meringue leaving no spaces uncovered. Place in the oven until the top has browned. Remove the pie and allow to cool completely before refrigerating.