LEMON-LIME MILE-HIGH MERINGUE PIE

Steps:

• Filling: 1. In a medium saucepan, put 1 1/4 cup sugar, cornstarch, salt, and 3/4 cup of the water. 2. Heat over med. heat, stirring constantly, bringing it to a simmer. 3. Gradually whisk in the remaining 1 cup cold water, lemon and lime juices and zests, and butter. 4. Bring to a boil, stirring constantly. 5. Simmer one minute, stirring. 6. Remove from heat. 7. Pour hot filling into baked pie crust. 8. Lay plastic wrap atop, touching. Meringue: 1. In a large bowl, beat the egg whites until foamy. 2. Add the cream of tartar. 3. Beat at med. speed until soft peaks form. 4. Gradually beat in sugar, 1 Tbsp. at a time, beating well after each addition. 5. Beat until stiff peaks form. Drop meringue around the edges of the pie, sealing the meringue to the crust. Fill in the center of the pie with meringue, swirling with the bowl of a spoon. Bake at 400º for 5-10 minutes, or until peaks are golden brown.