• 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.

Servings: 6
Serving Size: Per pie

Per Serving
Calories: 284
Cholesterol: 99 mg
Fat: 9 g
Sodium: 126 mg
Carbohydrates: 49 g
Protein: 3 g
Fiber:
Saturated Fat: N/A