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Source: 99% Fat-Free, Healthy Cooking

Lime Meringue Pie
Sure to be a crowd pleaser!
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Serves: 8
Prep Time: 40 minutes
Cook Time: 15 minutes
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1 1/2 cups sugar, plus 6 tablespoons
5 tablespoons cornstarch
1 tablespoon all-purpose flour
1/8 teaspoon salt
1/2 cup (about 4 limes) lime juice, freshly squeezed,strained
1/2 cup cold water
1 1/3 cups water, boiled
1/4 cup nonfat liquid egg substitute
1 Phyllo Crust, prepared and baked (see our recipe)
3 large eggs, whites only
1 teaspoon cream of tartar




Preheat the oven to 350 degrees. Combine 1 1/2 cups of the sugar, the cornstarch, flour and salt in a saucepan. Whisking constantly, slowly add the lime juice. Whisk in the cold water and continue whisking until thoroughly blended and smooth. Whisk the liquid egg substitute. Slowly whisk in the boiling water. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring constantly, for 1 minute.
Pour into the phyllo crust and set aside. Put the egg whites into a mixing bowl and beat by hand or with an electric mixer set at medium speed until they're frothy and beginning to form soft peaks. Add the cream of tartar and continue beating until stiff peaks begin to form. Beat in the remaining 6 tablespoons of sugar, a tablespoon at a time. Beat until stiff, but still glossy, peaks form. Spread the meringue over the top of the pie, swirling it into peaks. Bake for about 15 minutes, until the peaks of the meringue have browned.
Cool on a wire rack, then chill for about 1 hour before serving.





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