Yield: 8 Servings
|⅓ cup||Bottled lime juice|
|1 can||(14-oz) sweetened condensed milk|
|⅓ cup||Sifted powdered sugar|
|1½ teaspoon||Grated lime rind|
|1||(9-inch) graham-cracker crust|
|¼ teaspoon||Cream of tartar|
|Garnish: candy-coated chocolate pieces|
Stir line juice gradually into sweetened condensed milk; stir in powdered sugar and lime rind. Spoon filling into grahanm-cracker crust; set aside.
Beat egg whites and cream of tartar at high speed of an electric mixer 1 minute.
Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over filling, sealing to edge of pastry.
Bake at 325 degrees for 25 to 30 minutes or until golden. Cool on a wire rack; chill. Garnish, if desired. Makes one 9-inch pie.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
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