INGREDIENTS

INSTRUCTIONS

Meringue: Preheat oven to 275F. With butter, generously grease 9-in.
deep dish pie plate. In a large bowl with electric mixer on high
speed, beat egg whites and cream of tartar until foamy. Gradually  beat
in sugar, 1 tbsp. at a time, until stiff, glossy peaks form when  the
beaters are lifted. Pile into the pie plate. To create shell,  using a
rubber spatula, smooth meringue into an even layer over  bottom and up
sides of pie plate. Bake 50-60 minutes or until  meringue is firm and
creamy white. Turn off oven; let meringue stand  in oven with door
closed, 1 hour. Let cool completely in pie pan on  wire rack. Filling:
Grate 1 tbsp fresh lime zest; reserve. Squeeze  1/3 cup fresh lime
juice; set aside. In medium saucepan, whisk yolks  until light and
lemon colored; stir in sugar, lime juice and salt.  Cook over medium
heat, stirring constantly, until mixture  thickens,about 5 minutes; do
not boil. Let cool. In chilled bowl,  beat heavy cream until stiff yet
billowy peaks form. Fold in lime  filling and lime zest. Pile lime
mixture in center of meringue shell,  spreading to edges. Chill at
least 4 hours. Garnish with whipped  cream and lime slices, if desired.
NOTES : Adapted from   The Star of Texas Cookbook, by the Junior
League of Houston Recipe by: McCall's May 1997 Posted to MC-Recipe
Digest V1 #557 by lunchuck <jock@third-wave.com> on Apr 07, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 183
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 92.5mg
Sodium: 104.7mg
Potassium: 57.4mg
Carbohydrates: 38.3g
Fiber: <1g
Sugar: 37.7g
Protein: 3.2g