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Key Lime Pie
Servings: 8

4 eggs; separated
14 oz sweetened condensed milk
1/2 c key or Persian lime juice
1/2 ts cream of tartar
9" graham cracker crust

4 egg whites
4 tb sugar

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

Pour into prepared crust and bake for 10 to 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 meringue, heat the egg whites and sugar in the top of a
double boiler, stirring frequently. Beat on high speed until stiff
peaks are formed. Top the frozen pie and return it to the freezer
until ready to serve. Keeps for several days.

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