Key Lime Pie


Category: Cakes/pies



6 eggs seperated (yolks and whites)
1/2 cup Key lime juice
3/4 cup sugar
1 can sweetened condensed milk
1/2 tsp cream of tartar
1 baked pie shell


Beat egg yolks until lemon colored. Blend in condensed milk. Slowly add lime juice and mix well. In another bowl add cream of tartar to egg whites and beat until foamy. Continue beating adding sugar 1 T at a time until egg whites peak. Fold 6 T of the meringue into the filling mixture. ( first bowl) Pour filling mixture into a nine inch baked pie shell. Top with remaining meringue and bake 325 degrees until meringue is golden brown. When cool refrigerate for storage. Cut and server when pie has chilled. Optional: You can substitute regular lime juice. You can make the pie shell from 1 1/2 cups firmly packed, coarse shortbread cookie crumbs and 1/4 cup (1/2 stick) butter. Mix, pat in pie pan and bake for 10 minutes at 325 degree.

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