Open Face Lime Pie

  I wanted to bake pie but something different. This recipe for Open Face Lime Pie from the Fannie Farmers Baking Book is just enough different to give it a try.
  We all like limes but I am not a fan of Key Lime Pie. This uses eggs for thickening and a 10 minute bake time in the oven at the end. Then after it cools for awhile (still warm) put a meringue on top. I use the meringue from the Cooking From Quilt Country for my meringue.
   I did as the recipe called for and used a baked 9 inch pie crust, but I think it would work well in a crumb or nut or coconut crust. This won’t be green unless you add green food coloring to the mixture. 
  It took 3 large limes for the ⅔ cup of juice. That will vary with the size and juiciness of the limes. Always have an extra one on hand. If you come up short use lemon juice to make up the difference.
Open Face Lime Pie
Baked 9 inch pie shell
8 tablespoons (1 stick) butter
⅔ cup lime juice 
1 ½ teaspoons grated lime rind
¼ teaspoon salt
1 ½ cups sugar
4 eggs separated
4 eggs whole
Meringue topping for a 9 inch pie (I used all 4 egg whites, and added 2 tablespoons sugar for extra egg white)
  Preheat oven to 350°
   Melt the butter in a heavy bottomed saucepan. Add the lime juice, grated lime rind, salt and sugar. Cook over medium heat, stirring constantly, until the sugar dissolves.
  Combine the egg yolks and whole eggs in a bowl and beat only until they are broken up and blended. (use a table fork). Stir a little of the hot butter mixture into the eggs, then stir eggs into the remaining butter mixture. Cook over low heat, stirring constantly, until the custard thickens but does not boil. About 5 minutes. Remove from heat and fill pie shell. Bake for 10 minutes. Remove and cool. Cover with meringue, using the 4 egg whites. Follow directions for meringue for baking times. Cool and enjoy.
Bettie thought it was better than lemon

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