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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

KEY LIME PIE - Pauline Yost Beresford Recipe

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This recipe for KEY LIME PIE - Pauline Yost Beresford is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Eggs, separated
1 Can Eagle Brand Milk
1/2 c. Lime Juice
1 Baked Pie Shell (9")
1 Tbsp. Sugar
1/2 tsp. Baking Powder
Directions:
Directions:
Beat egg yolks, add milk and beat till well blended. Slowly add lime juice. Custard will thicken as you add lime juice. Pour at once into pie shell. Top with meringue. Bake at 325º for 8-10 minutes.

Meringue: Beat egg whites till stiff. Add sugar and baking powder beating constantly.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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