Meringue Topped Key Lime Pie
|Pastry||1 (For 1 Crust Pie)|
|Condensed milk||1 Can (10 oz)|
|Fresh lime juice||3⁄4 Cup (12 tbs)|
|Eggs||3 , separated|
Line a 9 inch pie pan with pastry.
Bake in a preheated 450° oven for 12 to 15 minutes, then cool.
Beat egg yolks and condensed milk together, then beat in lime juice until smooth.
Pour this uncooked filling into baked pie shell.
Beat egg whites until they hold a shape, then beat in sugar, a little at a time, until meringue stands in peaks.
Spoon meringue over top of filling, spreading it to the edge of the pastry all around.
Bake in a preheated 425° oven for 5 to 7 minutes or until meringue is touched with gold.
Cool before serving.
Do not refrigerate.
Some people prefer whipped cream to the meringue, in which case the pie should not be baked.