Lemon (Lime) Merengue Pie

• Preheat oven to 350 degrees

• Ingredients:

– One pie crust (I used graham for time saving purposes) but you can use regular pie crust and bake that until browned.

– 1 can condensed milk

– 4 limes, well washed

– ½ cup granulated sugar

– Vanilla

– 3 eggs

– Stand mixer

– Mixing bowl

– Another bowl

– Zester

– Seive

– Cup

– Plate

– Rubber spatula

Preheat oven and gather ingredients:

• Zest 2 limes, set aside.

• Juice 4 limes.

• Pour condensed milk into bowl ( I used 4 cup measuring cup) Notice how runny the condensed milk is at this point.

Add lemon zest to condensed milk and stir in. The zest gives a great lime flavor without making the pie too sour.

Add lime juice (not all, about half and then go from there to taste) and stir

in.

Notice how the milk has now thickened after you stirred in the juice

Add one egg yolk to milk, after putting the white in the mixing bowl

Stir…

Pour mixture into crust…

Put into oven for 20 minutes, then remove.

Make merengue… Add two more egg whites to mixer bowl and whisk at highest speed.

When whites get light and fluffy, start adding sugar in slow steady stream while whisking. Keep whisking until merengue becomes stiff and sticks to the whisk. Add vanilla and which for about 1 minute more. This will give a really nice merengue.

I put my merengue in a decorating bag and pipe it onto the top of the pie, but at this point you can just put it on with a spatula if

you prefer. The merengue is light and fluffy but stiff.

Put back into the oven for 10 minutes or until merengue is golden brown. (After 10 mins, I still had to put mine back in for like 10 more mins. It all depends on your oven.)

Let sit for at least 4 hours before you cut the pie. No need to refrigerate this one.