Key Lime Pie (Classic Version)

• 19 inch graham cracker crust
• 4 eggs, separated
• 1 14-ounce can sweetened condensed milk (low fat version is OK)
• 1/2 cup Key lime juice or Persian lime juice
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon grated lime rind (optional)
• 4 egg whites
• 4 tablespoons sugar
• Option: Whipped cream and thinly sliced lime garnishes and peel twists

Instructions:
Preheat oven to 325 degrees. With an electric mixer, beat the 4 egg yolks on high speed until thick and light in color. Turn off the mixer and add the sweetened condensed milk. Mix on slow speed. Still on low speed, add half the lime juice, cream of tartar, and then the remaining lime juice. Mix until blended.

Pour into a prepared 9-in crust and bake for 10-15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue.

To make the meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It will keep for several days. It will keep in the refrigerator also, but meringue will have a tendency to "weep" so eat it quickly if not kept in the freezer.

Optional Topping: After initial freezing, top with whipped cream (real, or whipped topping) and garnish with thinly sliced limes and twisted strips of lime zest.

Serves 6

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