In the pursuit to satisfy my ongoing desire for citrus, I thoroughly enjoyed this creamy lime pie topped with clouds of meringue. Tart topped with sweet, what a lovely combination!
The recipe suggested a graham cracker crust using just graham crumbs and melted butter as the base. To suit my celiac needs I made a gluten-free tart base. I also did not have any key limes, but regular limes seemed to do the trick! Although fresh whipping cream was used as a topping in the recipe, I enjoyed topping this one with light-as-air meringue.
Key Lime Pie
:: 5 egg yolks
::1 can sweetened, condensed milk
::1/2 cup key lime juice
::freshly whipped cream, or meringue
Meringue
::5 egg whites, room temperature
::1/4 tsp cream of tartar
::1/3 cup white sugar
::Make pie crust (if making a graham crust there is no need to bake ahead of time)
::Combine sweetened, condensed milk and egg yolks, whisking together.
::Whisk in lime juice until smooth
::Pour into pie crust and bake until set, about 20-25 minutes.
::While pie baking, beat egg whites with cream of tartar until soft peaks form.
::Beat in sugar, 1 tbsp at a time, until stiff glossy peaks form.
::Once pie is set, spread meringue around outside of hot filling, sealing to crust, to prevent shrinkage.
::Bake for about 5 more minutes, or until golden.
::Let cool, then refrigerate for at least 3 hours.
