Pies for Mother's Day!

Key Lime Pie with Meringue

4 eggs, separated
zest from 2 limes, chopped fine
1 14 oz. can sweetened condensed milk
2/3 C key lime juice
1 9 inch graham cracker crust

I prebake my prepared graham cracker crusts by brushing with egg white and baking for 5 minutes at 375.
Beat egg yolks and lime zest at high speed till fluffy. Gradually add condensed milk, beating till thick and fluffy. Add lime juice, mix till combined. Pour into pie shell. Top with meringue. Bake in 350 oven for 10 minutes.

Lemon Meringue

1 C sugar
1/3 C cornstarch
1 1/2 C hot water
3 eggs, separated
4-5 T fresh lemon juice
1 1/3 T finely grated lemon zest
3 T butter
1 baked 9" pie shell

Combine sugar and cornstarch in 4 C glass measuring cup. Stir in hot water. Microwave on HIGH for 1 minute at a time for a total of 3-4 minutes or until thick. Stir well at end of each minute.
Beat egg yolks and slowly stir in a few spoonfuls of the hot pudding mixture (this prevents the eggs from cooking). Then beat egg yolks into hot pudding mixture and add lemon juice and zest.
Microwave on HIGH for a minute at a time for 2-3 minutes or till thick. Add butter and stir till melted. Pour hot mixture into pie shell. Top with meringue and bake at 350 for 15 minutes.

Meringue:

Beat egg whites at room temperature in spotlessly clean (free of any and all fats/oil/grease) instruments that are cold (I usually put mine in the freezer for about 15 minutes before needing them) Beat at high speeds. When it begins to turn white, add sugar gradually to mixture. I normally add 1-2 tablespoons of granulated sugar for each egg white. Beat till stiff peaks. If you have pastry bag and wish to use to use a pattern to add meringue.

An extra fun ingredient is to make with your niece who wants to have the two pies color coordinated with icing spray and sugar granules.