Paradise Key Lime Pie
Crust: Crush one package of Pamela's Lemon Shortbread
cookies in pie plate. Add a couple Tblsp. melted butter
or margarine and press with fingers to form crust. Bake
about 10 minutes in 350 degree oven.
1/2 cups heavy cream
large egg yolks
cup fresh lime juice
grated fresh lime peel
butter or margarine
saucepan, mix together sugar, cornstarch, and salt.
Slowly stir in cream until smooth. Bring mixture to a
boil over medium-high heat, stirring constantly. Turn
heat to low to maintain simmer and cook until thickened,
2 to 3 minutes. Slowly whisk about 1 cup of hot cream
into egg yolks in a bowl until smooth. Pour egg mixture
back into saucepan and cook over low heat, stirring
until mixture just begins to "steam". Do not let it
boil. Remove pan from heat and stir in lime juice, peel,
and butter until smooth. Let filling cool slightly while
preparing the meringue.
Meringue: Beat the egg whites on medium speed until
frothy. Add about a 1/4 t. cream of tartar and increase
speed to high. Gradually beat in about 1/2 c. sugar,
little at a time, until stiff peaks form.
filling into crust. Spoon meringue over filling, making
sure it extends to edges of the crust, and swirl it into
peaks. Add lime curls if you wish. Bake pie for about 6
to 8 minutes, until meringue starts to golden, in 425
degree oven. Chill for a couple hours before serving.