| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pie | 8 | Servings | |
INGREDIENTS
| 1/3 | c | Bottled lime juice |
| 1 | cn | (14-oz) sweetened condensed milk |
| 1/3 | c | Sifted powdered sugar |
| 1 1/2 | ts | Grated lime rind |
| 1 | (9-inch) graham-cracker crust | |
| 3 | Egg whites | |
| 1/4 | ts | Cream of tartar |
| 1/4 | c | Plus |
| 2 | tb | Sugar |
| Garnish: candy-coated chocolate pieces |
INSTRUCTIONS
Stir line juice gradually into sweetened condensed milk; stir in powdered sugar and lime rind. Spoon filling into grahanm-cracker crust; set aside. Beat egg whites and cream of tartar at high speed of an electric mixer 1 minute. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to edge of pastry. Bake at 325 degrees for 25 to 30 minutes or until golden. Cool on a wire rack; chill. Garnish, if desired. Makes one 9-inch pie. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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