Key Lime Pie #6



Filling:

• 4 egg yolks
• 1 14oz. can sweetened condensed milk
• 1/4 cup key lime juice
• 1 9-inch graham cracker crust

Meringue:

• 4 egg yolks
• 1/2 teaspoon cream of tartar
• 8 Tablespoons sugar

Instructions:
Preheat oven to 350 degrees. Blend egg yolks and milk until well mixed. Slowly add lime juice, mixing well. Custard will thicken as you add lime juice. Pour into shell. Top with meringue. Beat egg white with cream of tartar until stiff. Slowly add sugar whike beating. Whip until whites hold stiff peaks. Spread over pie filling. Bake 10 minutes or until meringue is delicately browned. Serve chilled.

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