1- In a bowl or food processor, combine flour and sugar. Cut in the butter just till crumbly.

2- With fork, gradually stir in yogurt and just enough of the cold water so dough comes together.

3- Pat into bottom and sides of pie pan or crimped tart pan. Bake approximately 18 minutes or until light brown. Remove from oven and raise the oven heat to 425 F.

4- In a small bowl, combine lime and lemon juices, lime and lemon zest, egg and egg whites: set aside.

5- In a sauce pan combine sugar, water and cornstarch. Bring to a boil; reduce heat to low and simmer for approximately 1 minute, stirring constantly until mixture is smooth and thick. Pour a bit of the cornstarch mixture into the lemon/lime mixture and whisk together. Pour all back into the sauce pan and simmer stirring constantly for 5 minutes, or until thick on the back of wooden spoon. Remove from heat and pour into crust.

6- In a bowl beat egg whites with cream of tartar until foamy; continue to beat, gradually adding sugar. Once all the sugar has been added and you have soft peaks, pout the egg mixture over top the pie. Bake approximately 5 minutes or until golden brown. Let cool.

Add "Lemon & Lime Meringue Pie" to your Favorite Recipes Book

Remove "Lemon & Lime Meringue Pie" from your Favorite Recipes Book

Add "Lemon & Lime Meringue Pie" to your shopping list

Remove "Lemon & Lime Meringue Pie" from your shopping list

Submit your own recipe

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.