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Lemon-Lime Meringue Pie

Daring Gourmet Recipe by
(2 reviews)
Lemon-Lime Meringue Pie
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6
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Lemon-Lime Meringue Pie

Two separate layers, fully dedicated to each citrus fruit – pass the fork!

Ingredients

1
package Pillsbury™ Refrigerated Pie Crust
1/2
cup freshly squeezed lime juice (about 4 large limes)
1/2
cup freshly squeezed lemon juice (about 3 large lemons)
2
teaspoons lime zest
2
teaspoons lemon zest
6
tablespoons cornstarch, divided in half
2
tablespoons Gold Medal™ all-purpose flour, divided in half
1
cup sugar, divided in half
1 1/2
cups water, divided in half
2
tablespoons butter
6
large eggs
A few drops natural green food coloring

FOR THE MERINGUE:

1
teaspoon cream of tartar
3
tablespoons sugar mixed with 2 teaspoons cornstarch

Directions

  • 1 Preheat the oven to 450ºF. Place a Pillsbury™ refrigerated pie crust in a 9-inch pie plate and crimp the edges. Line the bottom with parchment paper and pour some dried beans over it to weigh it down. Bake the pie shell for 5-6 minutes. Remove from oven and set aside. Lower the oven temperature to 325ºF.
  • 2 Get the eggs ready in advance. Set out 3 bowls, one large and two small. Crack the egg whites into the big bowl and divide the yolks between the two small bowls, three yolks in each.
  • 3 Combine the sugar, cornstarch, flour and a pinch of salt in a small saucepan. Add the lime juice, zest, and water. Whisk to combine and continue whisking over medium-high heat until the mixture starts bubbling.
  • 4 Whisk 1/4 cup of the hot mixture into one of the egg yolk bowls until combined. Then whisk this egg yolk mixture back into the saucepan with the rest of the hot mixture. Add a few drops of natural green food coloring. Return the mixture to a simmer until thickened, then whisk in the butter. Pour the lime layer into the bottom of the pre-baked pie crust.
  • 5 Repeat steps 3 and 4, using the lemon juice and zest this time. By this time the lime layer will have cooled and set so you can pour the lemon layer over the lime layer.
  • 6 To make the meringue: Use an electric mixer to beat the egg whites until foamy, then add the cream of tartar. Continue beating until no more liquid whites remain, then slowly add in the sugar/cornstarch mixture one tablespoon at a time. Continue beating, starting on low speed and gradually increasing to high, until stiff peaks form (when you lift the beaters the peak that forms will stand straight up and not curve over at the tip.) Be careful not to over-beat it though, or the meringue topping will crack.
  • 7 Immediately scoop the meringue mixture onto the still-warm lemon custard (this will help prevent the meringue from sweating beads of water while baking).  Bake at 325ºF for 20-25 minutes until the meringue is a rich golden brown.  Let the pie cool completely on a wire rack for about 3 hours before serving.
See Step By Step

Step By Step  

Take lemon meringue pie up a notch with a bonus lime layer!

As prepared by Daring Gourmet,

Citrus fans will love this super lemon-lime power duo of a pie with TWO separate flavor layers!

The human race is in love with lemons. It’s true. There’s something in the flavor of lemon that is both invigorating and comforting at the same time. And what a great combination that is. Lemon-flavored foods date back through the centuries. There have been lemon-flavored custards, puddings and pies since medieval times. And the lemon meringue pie was introduced and perfected in the 1800’s by a Swiss baker by the name of Alexander Frehse. 

Yes, the beloved lemon meringue pie. Did you know there’s a personality type associated with lemon meringue pie? Yup, there is. From a list of different desserts, if you choose lemon meringue pie that means you are: 

Smooth, sexy, and articulate with your hands. You’re also an excellent after-dinner speaker and a good teacher. Apparently though, you tend to be a little uncoordinated. Like don’t try knitting while dancing the salsa. That kind of thing. And the lemon meringue pie personality type also means you’re prone to being a bit of a diva at times. But hey, having been born with such superior taste what can anyone expect, right? 

So if you’re already smooth and sexy as a lemon meringue pie lover, imagine – just imagine – the man or woman who loves lemon lime meringue pies. 

Va-va-VOOM!

Someone crack a window, it’s getting a bit steamy in here. 

And I don’t mean just any lemon lime meringue pie, either. I’m not talking about the ones that throw lemon and lime juice and zest together and stir it all up and splat it in a pie shell and bake it. 

No. I’m talking about a lemon lime meringue pie with two separate and distinct layers fully dedicated to each of these sexy, irresistible, citrus fruits. 

Zowie! 

Never mind cracking that window – THROW IT WIDE OPEN! 


Lemon-Lime Meringue Pie

First, gather up up your ingredients and of course, don't forget plenty of fresh lemons and limes!


Lemon-Lime Meringue Pie

Place a Pillsbury refrigerated pie crust in a 9-inch pie plate and crimp the edges. The best way to prebake a pie crust is to line the bottom with parchment paper and pour some dried beans over it to weigh it down. Preheat the oven to 450ºF and bake it for 5-6 minutes. Remove from oven and set aside. Lower the oven temperature to 325ºF.


Lemon-Lime Meringue Pie

Zest the lemon and the lime and juice enough to get ½ cup of each.


Lemon-Lime Meringue Pie

Get the eggs ready in advance. Set out 3 bowls, one large and two small. Crack the egg whites into the big bowl and divide the yolks between the two small bowls.


Lemon-Lime Meringue Pie

Combine the sugar, cornstarch, flour and salt in a small saucepan.


Lemon-Lime Meringue Pie

Add the lime juice, zest, and water. Whisk to combine and continue whisking over medium-high heat until the mixture starts bubbling. 


Lemon-Lime Meringue Pie

Whisk ¼ cup of the hot mixture into one of the egg yolk bowls until combined. Then whisk this egg yolk mixture back into the saucepan with the rest of the hot mixture. 


Lemon-Lime Meringue Pie

Add a few drops of natural green food coloring. Return the mixture to a simmer until thickened, then whisk in the butter.


Lemon-Lime Meringue Pie

Pour the lime layer into the bottom of the pre-baked pie crust.


Lemon-Lime Meringue Pie

Repeat steps 4-8 using the lemon juice and zest this time. By this time the lime layer will have cooled and set. You can now pour the lemon layer over the lime layer.


Lemon-Lime Meringue Pie

Use an electric mixer to beat the egg whites until foamy, then add the cream of tartar. 


Lemon-Lime Meringue Pie

Continue beating until no more liquid whites remain, then slowly add in the sugar/cornstarch mixture one tablespoon at a time. 


Lemon-Lime Meringue Pie

Continue beating (you can beat on high speed but watch closely to make sure you don’t over-beat) until stiff peaks form. That means that when you lift the beaters out, the peak that forms will stand straight up and not curve over at the top. Be careful not to over-beat it though, or the meringue topping will crack. 


Lemon-Lime Meringue Pie

Ideally, the lemon custard should still be warm when you scoop the egg whites onto it. This will help prevent the meringue from “sweating” beads of moisture while baking. 


Lemon-Lime Meringue Pie

There it is. Your lovely Lemon Lime Meringue Pie is ready to go into the oven!


Lemon-Lime Meringue Pie

Bake at 325ºF for 20-25 minutes until the meringue is a rich golden brown. Set the pie on a rack to cool completely, about three hours, before serving.


Lemon-Lime Meringue Pie

Enjoy!


For more sexy bites visit Kimberly’s food blog at The Daring Gourmet!

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Nutrition Information 
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