Lime Meringue Pie recipe from 1941

This tangy Lime Meringue Pie recipe appeared in the Minneapolis Morning Tribune on July 17, 1941.

INGREDIENTS

• Fully baked 9-inch pie crust
• 6 tbsp flour (45g)
• 1 ¾ cups sugar (350g)
• Pinch of salt
• ¾ cup water
• ¾ cup lime juice
• Green food coloring (optional)
• 3 eggs, separated
• 3 tbsp butter (42g)
• 2 tsp lime rind
• 9 tbsp sugar (112g) (for the meringue)

Note: All ingredients should be at room temperature unless otherwise stated.

Method:

• Preheat oven to 325°F/160°C

1. Separate 3 eggs into 2 medium-sized bowls.
2. Grate and juice enough limes to make 2 teaspoons of rind and ¾ cup of juice.
3. In a medium-sized saucepan, combine flour, 1 ¾ cup of sugar (350g), and a pinch of salt.
4. Add water and lime juice. Mix well. 
5. Whisk in green food coloring, if desired. 
6. Cook over medium-high heat — stirring constantly — until thickened.
7. Beat egg yolks and add a portion of the hot mixture while whisking vigorously. 
8. Once well mixed, add the rest of the hot mixture and continue to whisk.
9. Return the mixture to the pan and cook for 10 minutes on low heat.
10. After 10 minutes, remove from heat and add the butter and lime rind.
11. Pour the mixture into the baked pie crust.
12. Beat the egg white stiff, then add 9 tablespoons (112g) of sugar gradually while continuing to beat.
13. Top the filling with the meringue.
14. Bake in a preheated oven at 325°F/160°C for 20 minutes or until the meringue is golden brown.
15. Cool, then chill before serving.

Enjoy!

Original newspaper clipping: