Orange Lime Pie with Meringue Topping

Orange Lime Pie with Meringue Topping
Recipe courtesy Sunny Anderson, 2008 The food network
I have not tried this recipe yet but it looks good.
Let me know if you try it out.
Ingredients

18 cinnamon graham crackers, broken up
1 stick unsalted butter, melted
4 eggs, separated
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed orange juice
1 orange, zested
1 lime, zested
1/4 cup sugar
Special equipment: 8-inch springform pan, food processor, stand mixer


Directions :

Preheat oven to 350 degrees F. with the rack in the middle of the oven. In a food processor, pulse crackers until crumbly. Slowly drizzle in butter while pulsing until crumbs are moist but still crumbly. Press mixture into a springform pan using the bottom of a measuring cup. Make sure the crust goes at least 1-inch up the sides. Set aside.
In a medium bowl whisk together egg yolks, milk, lime and orange juices and zests. Pour into crust and bake until pie sets, about 30 to 35 minutes. Cool to room temperature.
Preheat broiler. In a stand mixer fitted with the whisk attachment, whisk egg whites on medium speed until foamy. Slowly add sugar until meringue turns glossy. Increase the speed and continue whisking until meringue holds medium soft peaks. Top pie decoratively with meringue. Broil in the middle of the oven until meringue begins to brown on the top, about 3 minutes.

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The Russian Cake Recipe

Ingredients:


1 box yellow cake mix with pudding. (I use Duncan Hines)
1 large box instant chocolate pudding
4 eggs
1/2 cup granulated sugar
1 cup Mazola corn oil
1/4 cup vodka
1/4 cup coffee liqueur (I use Kahlua)
3/4 cup water
1/4 cup Kahlua
1 1/4  cup 10X confectioner's sugar (divided)
2 tablespoons Butter

Directions:
In a large mixing bowl, sift the cake mix, pudding mix, and granulated sugar. Stir in slightly beaten eggs, oil, vodka, 1/4 cup coffee liqueur, and water. Beat for 4 minutes. Pour batter into well greased and floured bundt cake pan.

Bake at 350 degrees F for 30 minutes or until toothpick inserted in center of cake comes out clean. Cool for about 5-6 minutes in pan, then turn out onto wire rack to cool completely. Turn cake right side up onto a pretty serving plate.

Make a glaze by combining the 1/4 cup coffee liqueur with 3/4 cup confectioner's sugar and 2 tablespoons butter. Cook until thick on a low simmer.Poke cake several times with a fork and cover with glaze. Allow to partially dry, then dust with the remaining 1/2 cup confectioner's sugar.

Servings: 10-12
Time: 20 Minutes Preparation Time
30-40 Minutes Cooking Time

Note: This last year I cook at 3,200 feet.

I use a 2 tablespoons less water and cook 48 mins