Key limes are slightly smaller than regular limes and it does make a difference if you use regular limes.
4 large eggs
14 ounces sweetened condensed milk
1/2 cup key lime juice
1 9 inch prepared pastry shell
1/2 tablespoon sugar, or more
1/3 teaspoon cream of tarter
Preheat oven to 350F.
Separate egg yolks and whites in separate bowls. Beat egg yolks until light. Add condensed milk and slowly add 1/2 cup lime juice stirring as you go. Stir mixture until thickened; the acidity of the key lime juice will “cook” the mixture into a custard. Pour mixture into prebaked pie crust.
Make a meringue with the egg whites. While beating egg whites, add sugar, one tablespoon at a time. Add a little cream of tarter. Cover pie with meringue and bake for a few minutes until meringue is lightly browned.
NOTE:
Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.
Yield: 6 servings