Lime pie, meringue topping

ARTS !

The lemon curd made earlier is so easy and delicious I wanted to try it again with limes. I also want to try it again with oranges. 

Here is how easy. You extract all the flavor out of limes that you can, zest and juice. Pick a liquid. I pick milk. Thicken the liquid two ways, with corn starch and egg yolk. Sweetener can be anything that is sweet, confectioners sugar brings with it additional corn starch.

The meringue is whipped stovetop in a double boiler so the whipped egg white is cooked as it is whipped. The result after being baked is close to marshmallow, but without gelatin of course. 

What? Numbers? Honestly, you wear me out. You realize I didn't have any numbers to start with so if you spot an improvement, I double dog dare you to try it. 

Graham cracker crust:

*  11 Graham crackers

*  4 tablespoons melted butter

*  2 level tablespoons sugar

*  1/2 teaspoon cinnamon

*  1/8 teaspoon ground clove

*  1/4 oz dark  rum because the bottle was right there

Method: Process the crackers to dust. Melt the butter and combine with everything. Press into a pie pan. Bake until browned, about 10 minutes at reasonable heat.

Lime pie filling:

*  2 limes, zest and juice. You could probably  go 3 or 4 limes

*  3/4 cup sugar

*  3 heaping tablespoons corn starch

*  3 egg yolks

*  3 cups milk

*  1 teaspoon vanilla extract

*  2 tablespoons butter

* 1/2 oz dark rum because the bottle was right there

Method: Put everything into a pot and whisk while bringing to a boil. The mixture completely thickens at the boiling point. It thickens further upon cooling, and further upon chilling.  

Meringue:

*  3 egg whites

*  1 level teaspoon cream of tartar

*  1 cup confectioner's sugar

*  1 teaspoon vanilla extract

*  no dark rum because the bottle isn't there anymore 

Method: Whisk everything in a thin metal bowl over boiling water until you behold the development of the whipped foam to a new substance that is creamy, thicker, heavier all done by positive thinking and will power and by gentle heat to 158℉, but mostly by gentle heat to 158℉.