Classic Key Lime Pie with Meringue

• 4 large eggs eparated
• 14 ounces milk, sweetened condensed
• 1/2 cup key lime juice
• 1/2 teaspoon cream of tartar
• 1 each graham cracker pie crust 9 inch
• 4 each egg whites
• 4 tablespoons sugar

1. Preheat oven to 325F (160C).
2. With an electric mixer, beat the egg yolks on high speed until thick and light in color.
3. Turn off mixer and add the condensed milk, Mix on low speed.
4. Still on low speed, add half the lime juice, cream of tartar and then the remaining lime juice.
5. Mix until blended.
6. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch.
7. Freeze for at least 3 hours before topping with meringue.
8. To make meringue, heat the egg whites and sugar in the top of a double boiler, stirring frequently, to 110 degrees.
9. Beat on high speed until stiff peaks are formed.
10. Top the frozen pie and return it to the freezer until ready to serve.

eggs, milk, lime juice, cream of tartar, graham cracker pie crust, egg whites, sugar

Taken from recipeland.com/recipe/v/classic-key-lime-pie-meringue-45474 (may not work)