"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from The Edwards - Buck Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Donegan
Added: Saturday, January 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 eggs separated (reserve whites for meringue),1 can of sweetened condensed milk, 1/2 C lime juice (from 3 limes), 3 Tbsp grated lime peel, few drops green food coloring, 1 baked 9-inch pastry shell OR graham cracker crust shell.
Meringue: 1/4 tsp Cream of Tartar
1 C sugar 1/2 tsp salt
3 egg whites 4 egg whites
1/2 tsp lime juice

Directions:
Directions:
Beat egg yolks, stir in milk, lime juice, peel & coloring. Beat
1 egg white until stiff; fold into milk mixture. Turn into pastry shell.
Meringue: Preheat oven to 350. Place all ingred. (except egg whites) in heavy saucepan. Heat, stirring to dissolve sugar; cover and boil 2 min to remove
any crystals from side of pan. Uncover & boil 'til syrup registers 238 to 240 on candy thermometer. Gradually pour the hot syrup into the stiff whites while beating on high. Continue beating until mixture cools. Spread thick layer over the lime filling; bake 10 min. until light brown.

Number Of Servings:
Number Of Servings:
8

 

 

 

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