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Key Lime Pie Recipe

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This recipe for Key Lime Pie, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Kemp
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 - 14 oz. can sweetened condensed milk
4 large egg yolks
1/2 c. fresh Key or regular lime juice
1 tsp. grated key or regular lime zest
1 - 9 in. partially baked pie shell



Meringue:
4 large egg whites, room temperature
1/4 tsp. cream of tartar
1/2 c. sugar

Directions:
Directions:
Place oven rack in middle; preheat oven to 350. In large bowl, on high speed, beat condensed milk and egg yolks 5 minutes. Gradually drizzle in lime juice; beat until blended and slightly thickened; beat in zest. Pour into shell. Bake 6 minutes, until surface is barely set, but slightly jiggly in center. Remove to wire rack. Meanwhile, make meringue. In medium bowl, on medium speed, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar; beat on high speed until stiff, yet billowy, peaks form. Spoon half the meringue around edge of hot filling; spread so meringue touches crust all around, to prevent shrinking. Pile remaining meringue in center; spread to completely cover top. Bake 10 to 12 minutes until peaks are golden brown. Let cool on wire rack. Refrigerate 2 hours.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Don't make meringue on humid or rainy days - it will separate.

 

 

 

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