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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 eggs |
1 can(s) sweetend condensed milk (14-ounce) |
1/2 to 3/4 teaspoon(s) key lime peel finely shredded |
1/2 cup(s) water |
1/3 cup(s) lime juice (8 to 10 key limes) |
few drop(s) green food coloring (optional) |
1 unbaked 9-inch pastry shell |
3 egg whites |
1/2 teaspoon(s) vanilla |
1/4 teaspoon(s) cream of tartar |
6 tablespoon(s) sugar |
Directions:
1. Seperate egg yolks from whites; set whites aside for meringue. For filling, in a medium mixing bowl beat egg yolks with a rotary beater or fork. Gradually stir in sweetened condensed milk and lime peel. Add water, lime juice, and if desired, food coloring. Mix well. (Mixture will thicken.)
2. Spoon thickened filling into pastry shell. Bake in 325 degree oven for 30 minutes. Meanwhile, prepare Meringue for Pie as directed, below. Remove pie from oven. Increase oven temperature to 350 degrees. Evenly spread meringue over hot filling. Seal to edge. Bake in 350 degree oven for 15 minutes or till lightly browned. Cool on a wire rack for 1 hour at room temperature. Chill 3 to 6 hours. Cover for longer storage.
3. Meringue for Pie: Bring egg whites to room temperature. In mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with electric mixer on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.
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