{"id":2984,"date":"1999-12-04T13:35:53","date_gmt":"1999-12-04T13:35:53","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/key-lime-pie\/"},"modified":"1999-12-04T13:35:53","modified_gmt":"1999-12-04T13:35:53","slug":"key-lime-pie","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/key-lime-pie\/","title":{"rendered":"Key Lime Pie"},"content":{"rendered":"<div class=\"asset-body\">\n<p>1 c sugar<br \/>\n3 T flour<br \/>\n3 T cornstarch<br \/>\n1\/4 t salt<br \/>\n2 c boiling water<br \/>\n3 egg yolks<br \/>\n1\/4 c Key lime juice<br \/>\n1\/2 t grated lime peel<br \/>\n1 T butter<br \/>\n4 egg whites (extra yolk may be added)<br \/>\n3 T sugar<br \/>\n1\/8 t cream of tartar<br \/>\n9&#8243; deep-dish pastry shell, baked<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Preheat oven to 400. In top of a double boiler, combine sugar, flour, cornstrarch &amp; salt. Add boiling water &amp; mix well. Cook over simmering heat, whisking frequently for 10 mins to til mixture thickens. Remove from heat. In a small bowl, beat the egg yolks lightly<br \/>\n stir in 1\/4 c custard mixture from the bouble boiler &amp; blend well. Combine the remaiin egg yolk mixture with the custard &amp; return to heat. Cook, stirring constantly, til mixture reaches a full boil<br \/>\n reduce heat &amp; continue to cook, stirring constantly, for 3-4 mins. Add the lime juice, lime peel &amp; butter. Remove from heat &amp; stir til butter melts. Beat egg whites til they begin to hold their shape. Continue beating &amp; gradually add sugar &amp; cream of tartar. BEat til stiff peaks form. Fold about 1 c meringue into the custard mixture. Pour into the pastry shell &amp; top with remaining meringue, sealing to edges. Bake at 400 til barely brown, about 5 mins. Cool before serving. Refrigerate leftovers. 296 cal, 11g fat, 106mg chol, 259mg sod<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>1 c sugar 3 T flour 3 T cornstarch 1\/4 t salt 2 c boiling water 3 egg yolks 1\/4 c Key lime juice 1\/2 t grated lime peel 1 T butter 4 egg whites (extra yolk may be added) 3 T sugar 1\/8 t cream of tartar 9&#8243; deep-dish pastry shell, baked<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[64],"tags":[],"class_list":["post-2984","post","type-post","status-publish","format-standard","hentry","category-pies"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2984","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2984"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2984\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2984"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2984"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2984"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}