Fluffy Lime Pie

Curses, foiled again! Every time I decide I'm ready to make that cheesecake, Jeff goes and makes a different dessert item. I don't want too many sweets around the apartment at a time, so no cheesecake today. Pout.

That being said, this pie was fantastic! We've already eaten the whole thing, having only started eating it this afternoon after lunch. Rancho Market had limes on sale for super cheap (10 cents each, I think) this week, so we bought several. Jeff juiced a couple last night to make this fluffy, light, deliciously citrusy pie.


Fluffy Lime Pie
3/4 cup water
1/4 cup lime juice (or substitute lemon juice for lemon pie)
1/2 cup sugar
2 tbsp. butter or margarine
Dash salt
2 drops green food color (optional, or use yellow for lemon)
2 1/2 tbsp. cornstarch
1/4 cup water
2 eggs, divided
1/4 cup sugar

Combine 3/4 cup water, lime juice, 1/2 cup sugar, butter, salt, and food color in a saucepan. Bring to a boil. Mix together cornstarch and 1/4 cup water; stir into the boiling mixture and cook for 2 minutes.

Beat egg yolks. Stir small amount of hot mixture into the beaten egg yolks. Add this to the balance of the boiling mixture. Remove immediately from the stove.

Beat egg whites until stiff. Blend 1/4 cup sugar into the egg white. Fold the hot filling into the beaten egg white and sugar mixture.

When cooled, pour into a pie shell (either a baked pastry shell or a graham cracker crust). If desired, top with whipped topping or meringue.


Jeff says he made the crust all messy like that on purpose. It does look pretty fun, doesn't it?