This one is for you Candi!

KEY LIME PIE

• 4 large eggs, separated
• 1 can 14oz sweetened condensed milk
• 1/2 cup key lime juice ( can substitute for 7 tablespoons of lemon juice and 1 tablespoon lime juice.
• 8 or 9 inch graham cracker crust
• 1/4 teaspoon cream of tartar
• 1/3 cup sugar

1. Preheat oven to 350
2. In a medium bowl, with a electric mixer, beat the egg yolks until lemon colored. Blend in the condensed milk. Gradually add the lime juice. Pour the mixture into the pie shell. Bake for 15 minutes. Remove from the oven to cool slightly on a wire rack, but leave the oven on.
3. In a medium bowl with a electric mixer (clean beaters) beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until stiff, glossy peaks form. Spread the egg whites over the pie making sure the meringue overlaps the crust all the way around to create a seal.
4. Bake for 15 minutes or until the meringue is golden. Let cool then refrigerate until chilled about 2 hours.

****We add 1 more tbsp of Lime Juice than it calls for, if you can't find keylime juice, which we never can. You can add a smidge of green food coloring if you want it to be green.