Traditional Key Lime Pie

I have been making this pie for many years. Every time that I serve it, people say "this is what a key lime pie is supposed to taste like". And they are right. I have tried those pie recipes using cream cheese or cool whip, but they are not authentic key lime pies. If you want the "real deal", this is it.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  eggs, separated with one egg white separate by itself
• 1 (14 ounce) can sweetened condensed milk
• 1⁄2 cup key lime juice
• 3  teaspoons  grated lime rind
• 1  8 inch pie shell or 1  9-inch pie shell, baked and cooled
• 1⁄2 teaspoon cream of tartar
• 1⁄3 cup sugar

Directions

1. Beat egg yolks.
2. Stir in sweetened condensed milk, key lime juice and rind.
3. In a small bowl, stiffly beat 1 egg white.
4. Fold into pie mixture.
5. Turn into baked pie shell.
6. Beat the three reserved egg whites with cream of tartar until foamy.
7. Gradually add sugar, beating until stiff but not dry.
8. Spread meringue on top of pie, sealing carefully to the edge of the pie shell.
9. Bake 15 minutes at 350° or until meringue is golden brown.
10. Cool in refrigerator at least 6 hours.