9" graham cracker piecrust
14 oz. can of sweetened condensed milk
3 egg yolks (reserve whites for meringue)
1 tsp. grated lime zest
3 egg whites
¼ tsp. cream of tartar
¾ c. superfine sugar
*option – top with whipped cream, instead of meringue
Combine milk, egg yolks, lime juice and zest. Blend until smooth. Pour filling into piecrust and bake at 350º for 25 minutes. With mixer on high, beat egg whites and cream of tartar in a bowl until soft peaks form. Slowly add sugar, one tablespoon at a time, while continuing to beat egg whites until stiff peaks form. Pour meringue over pie and smooth to edges, leaving some peaks. Place pie back in the oven and bake for about 7-8 minutes, until top begins to brown. Remove and let pie cool before serving. *If the weather is humid or rainy, whipped cream may be a better choice than meringue for the topping.
