preparation
Beat egg yolks until thick and lemon colored. Add milk and lime juice; blend well. Spoon filling into graham cracker pie crust. Combine egg whites (at room temperature) and cream of tartar. Beat until foamy. Gradually add sugar, one tablespoon at a time. Beat until stiff peaks form. Spread meringue over filling; seal to edge of pie crust. Bake at 350° for 10 minutes (until meringue is golden brown). Cool to room temperature. Chill in the refrigerator. |