American Key Lime Pie
Makes 1 (9-inch) pie, 6 to 8 servings
1 (9-inch) baked Basic Foolproof Lard Crust or Graham-Cracker Crust,
3 eggs, separated
1 (12-ounce) can sweetened condensed milk
2/3 cup key-lime juice or fresh lime juice
1/2 teaspoon cream of tartar
6 tablespoons sugar
Prepare and bake pie crust. Preheat oven to 425F (220C).
In a medium-sized bowl, beat egg yolks and condensed milk. Beat in lime juice until smooth and blended. Pour mixture into baked pie crust. In a large bowl, beat egg whites and cream of tartar until frothy.
Add sugar, a tablespoon at a time, beating until mixture forms stiff peaks. Spoon meringue over filling, sealing to edge of crust to prevent shrinking and weeping.
Bake 5 to 7 minutes or until meringue is lightly browned. Cool before serving. Do not refrigerate but serve at room temperature.