1/2 cup Key Lime Juice
1 can of sweetened condensed milk
4 eggs, separated
Graham Cracker pie shell
1/2 teaspoon of cream of tartar
6 tablespoons of sugar
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 350°F until egg whites are golden brown (about 15 min). Chill 8 hours prior to serving.
Note: cook to
the filling to 160°F 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.