A variation of a classic.
- In heavy saucepan, combine sugar, cornstarch and egg yolks. Gradually stir in water and lime juice until smooth. Bring to a boil over medium heat, stirring constantly; boil until thick (about 2 minutes). Pour into pie shell, cool. Top with sweetened whipped cream. Or, spoon meringue onto hot pie filling; spread over filling carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake in a preheated 350 F oven until meringue is golden (10-15 minutes). Cool away from drafts. Refrigerate. Cut with damp knife.
In small mixer bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar until foamy. Beat in 6 tablespoons sugar, a tablelspoon at a time, until stiff and glossy.