Stephen's Key Lime Pie with Meringue
1 graham cracker crust (recipe below)
4 eggs, separated
1/2 cup Key Lime juice
2 tsp lime zest
1 (14 oz) can sweetened condensed milk
1/8 tsp cream of tarter
1/8 tsp salt
1/4 c confectioners sugar
Prepare your graham cracker crust. I really love a thick, freshly made graham cracker crust, but you can buy a premade one as well.
Beat the egg yolks. Add the can of sweetened condensed milk, lime juice, and lime zest. Mix well. Pour the filling into the graham cracker crust and bake at 350 degrees for 10 -15 minutes (or until the filling is just firm). Remove from the oven and cool on a rack while you prepare the meringue.
For the meringue, put your egg whites, cream of tarter, and salt in a mixing bowl and beat until foamy. Start adding the sugar a little at a time. Beat until eggwhites are glossy and can hold firm peaks.
Cover the pie with the meringue. Be sure that the meringue touches the crust all the way around the pie because it will shrink in the oven. If the meringue isn't touching the crust then there will be separation. Bake in the oven at 350 degrees for 10 minutes, or until the meringue is lightly browned. Let cool for 10 minutes on a rack and then place in the refrigerator. In my opinion, Key Lime pie is always best served cold.
Graham Cracker crust
6 Tbs butter
1 1/2 c graham cracker crumbs
3 Tbs sugar
Melt the butter. Combine the graham cracker crumbs with the sugar and slowly add the butter. Mix well and press into a 9 inch pie pan.
Bake at 350 degrees for 8 - 10 minutes. The crust should just begin to brown. Let cool while you prepare the filling.