Classic Key Lime Pie


Beat one egg white stiff in a cold metal bowl.  Fold the beaten egg white into a mixture of four egg yolks, the can of condensed milk, and key lime juice.  Pour the mixture into the pie shell.  Make a meringue topping by beating three egg whites stiff and gradually adding the sugar and cream of tartar.  Spread the meringue on the filling and bake for 350F until egg whites are golden brown (about 15 min).  Chill 8 hours prior to serving.

Note: cook to the filling to 160F to help avoid salmonella. 
Variations: skip the meringue topping and substitute a boarder of whipped cream after chilling.  Also, grate the rind from two limes (about 1 teaspoon) and add to the pie filling.