KitchenAid Classic Série Mode D'emploi page 80

KEY LIME PIE
YIE L D: 1 P IE
2 cups sugar, divided
1 ⁄ cup plus 2 tablespoons
4
cornstarch
1 ⁄ teaspoon salt
4
1 ⁄ cup fresh key lime juice
2
1 ⁄ cup cold water
2
3 eggs, separated
1. Combine 1 1 ⁄ cups sugar, cornstarch and salt in 2-quart saucepan. Add lime
2
juice, water and egg yolks; blend well. Add butter and gradually add boiling water.
Bring mixture to a boil over medium heat and cook 3 minutes, stirring constantly. Stir
in lime peel and green food coloring, if desired. Remove from heat and cool
20 minutes.
2. Beat egg whites in bowl of electric stand mixer on high speed until frothy. Add
cream of tartar and whip until soft peaks form. Continuing on high speed, gradually
add remaining sugar, beating until stiff peaks form.
3.
Pour cooled filling into pie shell. Lightly pile meringue on filling and spread to
edges. Bake at 350°F for 15 minutes, or until lightly browned. Cool completely
before serving.
PER SERVING: ( 1 ⁄ PIE) ABOUT 398 CAL, 4 G PRO, 69 G CARB, 12 G FAT, 91 MG CHOL,
8
240 MG SOD
PIES AND DESSERTS
78
2 tablespoons butter
1 1 ⁄ cups boiling water
2
1 teaspoon grated fresh lime peel
Green food coloring (optional)
1 ⁄ teaspoon cream of tartar
4
Pastry for 9-inch pie (see recipe
on page 80)