Silky Lemon Lime Pie

Like lemon meringue but creamier with a hint of lime.

1 - 9" pie shell

3/4 cup sugar
1/4 cup cornstarch
3 egg yolks, beaten
1/4 cup lemon juice
1/4 cup lime juice
1 tsp lemon and/or lime zest
pinch salt
2  1/2 cups milk
2 tbsps butter

Meringue:
3 egg whites, room temperature
1/4 cup sugar
1/4 tsp cream of tartar


Blind bake pie shell, 450 F for about 8 minutes, and set aside.

Mix sugar and cornstarch together in a large saucepan. Add egg yolks, lemon and lime juices, zest and salt, gently warming. Pour in the milk while whisking and heat to medium high. Continue whisking until filling thickens, about 10-15 minutes.
Remove from heat and add the butter.

Pour into the pre-baked shell and prepare meringue.
Beat egg whites until soft peaks form, gradually adding the sugar and cream of tartar. Continue until stiff peaks form then dollop onto the pie sealing to the pastry edge.

Bake at 425 F for 5 minutes. Cool completely before cutting.