preparation
Separate egg yolks from whites; set whites aside for meringue. Place the egg yolks in a medium mixing bowl; with a fork or whisk beat egg yolks till combined. Gradually stir in the condensed milk and lime peel. Add lime juice and water, stirring well (the mixture will thicken). Pour into the baked pastry shell. Bake in a 325° oven for 30 minutes. Remove from oven and transfer to a wire rack. Increase oven temperature to 350°. Meanwhile, in a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks and sugar is dissolved. Immediately spread the meringue over the hot pie filling, carefully sealing the meringue to the edge of the pastry to prevent shrinkage. Bake in a 350° oven for 15 minutes or until meringue is golden brown. Cool on wire rack for 1 hour. Chill for 1 hour or till serving time. Makes 8 servings. |