Meringue Key Lime Pie
|Eggs||4 , separated (Reserve 3 Whites For Meringue)|
|Sweetened condensed milk||1 Can (10 oz) (Eagle Brand)|
|Lime juice||1⁄2 Cup (8 tbs)|
|Grated lime rind||3 Teaspoon|
|Green food coloring||3 Drop|
|Baked 9 inch pastry shell/Baked 8 inch pastry shell||1 , cooled|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350 F.
In medium bowl, beat egg yolks; stir in sweetened condensed milk, lime juice, rind, and food coloring.
In small bowl, stiffly beat 1 egg white; fold into sweetened condensed milk mixture.
Turn into shell.
Beat reserved egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry.
Spread meringue on top of pie, sealing carefully to edge of shell.
Bake 15 minutes or until meringue is golden brown.
Chill before serving.