Recipe: Key Lime Pie

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Yield: 1 Servings

           Baked 9-inch pie shell
      3    Egg yolks
      1 cn (14oz) sweetened condensed
           -- milk
      1 tb Lime zest
    1/2 c  Lime juice (preferably key
           -- lime juice, fresh or
           -- bottled; if key lime
           -- juice
           -- isn't available, use
           -- fresh
           -- lime juice from regular
           -- limes)
      3    Egg whites, at room
           -- temperature

1/4 ts Cream of tartar
1/8 ts Salt
1/4 c Sugar

      1 c  Heavy whipping cream,
           -- whipped (optional)

Preheat the oven to 325F. In a mixing bowl, beat the egg yolks with a rotar beater or electric mixer for 3 to 4 minutes until thick and lemon colored. Gradually add the condensed milk, beating until blended. Then add the lime zest and lime juice; continue beating until thick and smooth. In another bowl, beat the egg whites until foamy. Add the cream of tartar and salt and beat until soft peaks form. Add the sugar gradually and beat until stiff but not dry. The egg whites should hold their shape and remain moist. Fold the whites into the lime mixture. spoon the mixture into the pie shell. Bake for 20 minutes or until the filling is set and just beginning to turn golden. Cool on a rack. Refrigerate the pie for 3 to 4 hours, or until firm. Just before serving, pipe whipped cream on top or serve the whipped cream separately.

YIELD: 6 to 8 servings

Originally from Kim from Ft Myers, FL Posted to EAT-L Digest 17 Jan 97 by "Maria A. Ladd" <decolores.studio@JUNO.COM> on Jan 16, 1997.

Some people are kind, polite, and sweet-spirited - until you try to sit in their pews.

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