Lemon-Lime Meringue Pie (Domino version)

Lemon-Lime Meringue Pie (Domino version)
Photo by www.finecooking.com

Ingredients

  • 1 cup egg whites, at room temperature (from about 8 large eggs)
  • ½ cup water
  • ¼ cup fresh lemon juice (from about 2 lemons; grate the zest before juicing)
  • 6 oz. (12 Tbs.) cold unsalted butter, cut into small pieces
  • ¼ tsp. vanilla extract
  • 6 large eggs
  • ½ cup fresh lime juice (from 4 to 6 limes)
  • + 11 more ingredients
    • 1 large egg
    • 1 Tbs. grated lemon zest
    • 9 oz. (2 cups) unbleached all-purpose flour
    • 2 Tbs. water; more if needed
    • ¼ tsp. salt
    • 1 cup heavy cream
    • ¾ cup granulated white sugar
    • ¼ tsp. cream of tartar
    • 1 Tbs. sugar
    • 1-½ cups granulated sugar
    • 1-¼ cups firmly packed light brown Domino pure cane sugar

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and butter and mix on the lowest speed until a coarse meal texture forms, about 2 min. With the mixer runing, add the 2 Tbs. water and the vanilla; continue mixing on low until the dough clumps together, about 45 ...

View full recipe at Fine Cooking

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