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Lime Meringue Pie

1 (9-inch) pie crust, your favorite recipe or packaged variety

 

For Filling:
3/4 cup cornstarch
4 egg yolks (reserve the whites for the meringue)
2 1/2 cups water
1/4 cup fresh lime juice
2 cups sugar
1 teaspoon salt
4 tablespoons butter

 

For the Meringue:
4 egg whites
1/4 teaspoon baking powder
1 cup sugar
1 tablespoon fresh lime juice

1. Bake the pie crust in a preheated 350*F (175*C) oven for 30 minutes until light golden brown. Cool and set aside.
2. Combine the cornstarch and 1 cup of water in a saucepan and whisk until combined. Add the remaining water and filling ingredients and whisk to blend. Cook over low heat, stirring constantly with a wooden spoon, until thick and boiling. Pour into the baked pie shell.
3. Beat the egg whites until stiff. Add the remaining meringue ingredients beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of pie crust.
4. Bake in oven 350*F (175*C) for 15 minutes, until light golden brown. Overcooking will cause the meringue to crack when serving. Cool and refrigerate before serving.

Makes 1 (9-inch) pie, or serves 6 to 8.