Yield: 8 Servings
Measure | Ingredient |
---|---|
⅓ cup | Bottled lime juice |
1 can | (14-oz) sweetened condensed milk |
⅓ cup | Sifted powdered sugar |
1½ teaspoon | Grated lime rind |
1 \N | (9-inch) graham-cracker crust |
3 \N | Egg whites |
¼ teaspoon | Cream of tartar |
¼ cup | Plus |
2 tablespoons | Sugar |
\N \N | 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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