| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
|
|
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) |
INSTRUCTIONS
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.
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