- 1 refrigerated pie crust (½ of 14.1-ounce box)
- ¾ cup Dierbergs sugar
- ¼ cup cornstarch
- ¾ cup water
- 3 teaspoons grated lemon peel
- 3 tablespoons fresh lemon juice
- 2 teaspoons grated lime peel
- 2 tablespoons fresh lime juice
- 1 tablespoon Dierbergs butter
- 3 large Dierbergs egg yolks
- 2 large Dierbergs egg whites, at room temperature
- ¼ teaspoon cream of tartar
- ¼ cup Dierbergs sugar
FOR CRUST: On lightly floured surface, roll pie crust into 12-inch circle. Use 4-inch round cutter to cut 6 circles. Fit 1 dough circle in each of 6 muffin cups. Pierce bottom and sides of crusts with tines of fork.
Bake in 400°F. oven until light golden brown, about 10 to 12 minutes.
Cool in pan on wire rack. Remove crusts from muffin cups; place on jellyroll pan. Set aside.
FOR FILLING: In 1-quart glass batter bowl, whisk together sugar and cornstarch. Whisk in water. Microwave high 2 to 3 minutes whisking every minute until thickened.
Whisk in lemon and lime peel and juice, and butter until well mixed.
In medium bowl, whisk egg yolks until well blended; slowly whisk in some of the hot lemon-lime mixture. Whisk egg mixture back into hot lemon-lime mixture.
Microwave high 1 to 1½ minutes or until mixture bubbles. Cool 15 to 20 minutes.
Stir filling until smooth; spoon into cooled crusts and set aside.
FOR MERINGUE: In large mixer bowl, beat egg whites at medium speed until frothy. Add cream of tartar; beat at medium-high speed until soft peaks form. Beating constantly, add sugar 1 tablespoon at a time until very stiff and glossy.
Spoon or pipe meringue over pies. Bake in 400°F. oven until very lightly browned, about 6 minutes.
Cool in pan on wire rack. Store in refrigerator up to 24 hours.
Serving Size: Per pie
Cholesterol: 99 mg
Fat: 9 g
Sodium: 126 mg
Carbohydrates: 49 g
Protein: 3 g
Saturated Fat: N/A