KEY LIME PIE

3 eggs, separated
1 can (300 mL) sweetened condensed milk
1/2 cup (125 mL) fresh lime juice
1 tsp (5 mL) vanilla
2 drops green food colouring, optional
1 unbaked 9 inch (23 cm) pie shell
1/2 tsp (2 mL) cream of tartar
Dash salt
1/3 cup (75 mL) sugar

Using medium speed of an electric mixer, beat egg yolks until thick and pale. Gradually beat in condensed milk, lime juice, vanilla and food colouring. Pour into pie shell. Bake at 325ºF (160ºC) for 30 minutes. Remove pie from oven. Increase oven temperature to 350ºF (180ºC). To prepare meringue, use high speed of an electric mixer and beat egg whites until frothy. Add cream of tartar and salt and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form and sugar is dissolved. Immediately spread meringue over hot pie, carefully spreading meringue to edge of crust to prevent meringue from shrinking. Bake at 350ºF (180ºC) for 15 minutes. Cool on a rack for 1 hour. Refrigerate pie for up to 2 hours. Serves 6.

 
Last updated on January 18, 2019