-
1
Pie: In small bowl sprinkle gelatin over lime juice.
-
2
Let stand until softened, 5 minutes.
-
3
Stir to dissolve gelatin.
-
4
In large heat resistant bowl beat whole egg and yolk with electric mixer until thick and lemon colored, about 5 minutes.
-
5
Add gelatin mixture and condensed milk.
-
6
Beat on low speed just to mix.
-
7
In medium saucepan bring 2 cups water to simmer over medium-high heat.
-
8
Place bowl with egg mixture over saucepan, making sure water does not touch bottom of bowl.
-
9
Stir egg mixture over simmering water until heated through and thickened, about 10 minutes.
-
10
Do not let egg mixture boil.
-
11
Remove bowl from over saucepan.
-
12
Cool mixture in bowl.
-
13
Refrigerate just until mixture begins to set.
-
14
Beat again with mixer at high speed until light and creamy.
-
15
In small bowl, beat chilled evaporated skim milk with electric mixer until double in volume.
-
16
Fold into gelatin mixture with lime zest, if using, until thoroughly combined.
-
17
Pour mixture into pie crust.
-
18
Refrigerate until set.
-
19
Meringues: Preheat oven to 275 oF.
-
20
Cover baking sheet with wax paper or parchment paper.
-
21
In medium bowl beat egg white and salt until stiff peaks form.
-
22
Beat in 3 tablespoons of the sugar gradually until very stiff.
-
23
Fold in remaining tablespoon sugar and vanilla.
-
24
Spoon meringue mixture into a sealable plastic bag.
-
25
Seal.
-
26
Snip about 1/4 inch diagonally from one bottom corner.
-
27
Squeeze bag gently over prepared baking sheet to force out small dollops of meringue, 3/4 inch in diameter.
-
28
Make dollops until mixture is all used, about 10.
-
29
Bake meringues 40 minutes until dry to touch and lightly colored.
-
30
With spatula, lift meringues from paper while still warm.
-
31
Store in airtight container at room temperature or freeze tightly in sealed freezer bag.
-
32
Use as desired.
-
33
To serve, arrange lime slices around pie.
-
34
Top each lime slice with a meringue.
