Graham crumb shell:
1 1/3 cups graham cracker crumbs
1/4 cup brown sugar
1/3 cup melted butter
Combine all ingredients in the bowl of a food processor fitted with the metal blade. Pulse to mix well.
Press firmly into a 9-inch pie plate. Bake for 6-8 minutes in preheated 375° oven.
Allow to cool before filling.
Lime filling:
4 eggs, separated
(reserve the whites)
1 14-oz can sweetened condensed milk
1/2 cup Key lime juice
2 tsp grated lime zest
In a medium-sized bowl, whisk egg yolks until pale in colour.
Stir in the condensed milk.
Fold in the lime juice and lime zest.
1 egg white In a small bowl, beat the egg white until stiff.
Fold into the lime mixture.
Pour the filling into the prepared shell.
3 egg whites
1/2 tsp cream of tartar
6 Tbsp white sugar
Beat egg whites with cream of tartar until frothy.
Beat in the sugar, 1 Tbsp at a time, beating until whites are stiff but not dry.
Spread the meringue on top of the filling, swirling it around with a knife to make an attractive pattern.
Bake in a preheated 325°F oven until the meringue is golden (about 20 minutes). Cool, then refrigerate to chill before serving.
Serves 8 from House Beautiful magazine, Sep 1994