*  Exported from  MasterCook II  *
                             Lime Meringue Pie
 Recipe By     : The Hartford Courant July 5,1971
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          hot water
    1      cup           sugar
      1/2  cup           fresh lime juice (about 4 limes)
                         1 to 2 drops green  food coloring -- optional
      1/4  cup           cornstarch
      1/4  cup           cold water
    4                    egg yolks -- beaten
    2      tablespoons   butter or margarine
    1      tablespoon    grated lime peel
    1      9-inch        baked pie shell
    2      tablespoons   sugar
    1      tablespoon    corn starch
      1/2  cup           water
    3                    egg whites
    3      tablespoons   sugar
      1/2  teaspoon      cream of tartar
          In saucepan combine hot water, sugar, lime juice and coloring.
 Dissolve cornstarch in cold water; stir in.  Cook and stir constantly over 
 medium heat until mixture  begins to thicken; remove from heat.
 Blend  a small amount of hot mixture into egg yolks, stirring constantly. 
 Add egg yolk mixture to contents of saucepan, and return to heat. Whisk in 
 butter and lime peel; cook and stir 5 to 7 minutes to melt butter and 
 thickens. Cool; pour into prepared shell; set aside. 
 Combine sugar,corn starch and water in a saucepan. Cook on direct heat 
 until it thickens and gets clear. Set aside to cool. In mixing bowl 
 combine egg whites, sugar and cream of tartar. Beat on high until smooth. 
 Then add mixture you set aside. Beat some more on high until fluffy...
 Put pie filling in pie crust. Put meringue  on pie and bake at 300° for 10 
 minutes then at 350° until meringue browns. Cool; chill at least 1 hour..
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