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Lemon And Lime Meringue Pie

desserts, pies

----Crust----
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup cold margarine or butter
2 tablespoons 2% yogurt
2 tablespoons cold water
----Filling----
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons grated lime zest; about 2 limes
1 1/2 teaspoons grated lemon zest; about 1 lemon
1 egg
1 egg white
1 1/3 cups granulated sugar
1 1/4 cups water
1/3 cup cornstarch
2 teaspoons margarine or butter
----Topping----
3 egg whites
1/2 teaspoon cream of tartar
1/3 cup granulated sugar

Preheat oven to 375 F. Spray a 8- or 8 1/2 -inch spring-form pan with vegetable spray. In bowl or food processor, combine flour and sugar; cut in margarine just until crumbly. With fork, gradually stir in yogurt and just enough of the cold water so dough comes together. Pat onto bottom and sides of pan. Bake approximately 18 minutes or until light brown. Raise heat to 425 F. Meanwhile, in small bowl, combine lime and lemon juices, lime and lemon zest, egg and egg white; set aside. In saucepan, combine sugar, water and cornstarch. Bring to a boil; reduce heat to low and simmer for approximately I minute, stirring constantly until mixture is smooth and thick. Pour a bit of the cornstarch mixture into the lemon-lime mixture and whisk together. Pour all back into saucepan and simmer, stirring constantly, for 5 minutes, or until thickened and smooth. Remove from heat. Stir in margarine. Pour into crust. In bowl, beat egg whites with cream of tartar until foamy; continue to beat, gradually adding sugar. Beat until stiff peaks form. Spread over filling. Bake approximately 5 minutes, or until golden brown. Let cool.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 12 servings

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