1 c Sugar
1 Third cup cornstartch
1/4 ts Salt
1 c Pinapple juice
1/2 c Orange juice
1 tb Lime juice
4 Slightly beaten egg yolks
1 tb Butter
1 ts Vanilla
2 Stiffly beaten egg whites
1 9-inch pastry case.
Sorce, The Carabbean Cookbook by Rita Springer
For the merangue: Beat 2 egg whites, quarter teaspoon cream of tartar and
half teaspoon of vanilla till soft peaks form. Gradually add 4 tablespoons
sugar beating until soft peaks form and all the sugar is dissolved.
For the filling: In a saucepan, combine the sugar, cornstarch and salt.
Blend in the fruitjuices. Bring to the boil over a medium heat, stirring
constantly. Cook and stir for about 2 minutes. Remove from the heat.
Stir a small amount of the hot mixture into the egg yolks. And return to
the hot mixture again, bring back to the boil and cook for about 1 minute,
stirring constantly. Remove from the heat again and add the butter and
vanilla. Leave to cool until just slightly warm.
Fold in the stiffly beaten egg whites. Pour into cooled shell. Spread the
meringue mixture over the fruit centre and bake in a moderate oven for
about 12 to 15 minutes. Until the meringue is golden brown. Allow to cool