Ingredients:

1 9” Ready Cooked Pie Crust
½ Cup of Key Lime Juice
6 Eggs (Separated into Whites and Yolks)
½ tsp of Cream of Tartar
¾ Cup of Sugar
1 Can of Condensed Milk (Preferably Sweetened)

Instructions:

Have two bowls ready. In one, beat the egg yolks with a whisk thoroughly. Add in the condensed milk and beat well. Add in the lime juice gradually, and beat thoroughly.

In the second bowl, add in the egg whites and the cream of tartar and beat until the mixture becomes frothy. Add in 1 tbsp of sugar at a time beating it in gradually until the mixture peaks.

Add 6 tbsp of the second bowls’ mixture into the first bowl and mix thoroughly. Pour bowl 1 into the pie crust. Fill the pie to the brim with more of the second bowl and place in oven on slow bake until the meringue filling becomes a golden brown. Best served cold so refrigerate once pie has cooled from oven.