Southern Key Lime Pie

• 1 baked 9-inch pastry shell
• 3 eggs
• 1 can (14-oz.) sweetened condensed milk
• 1/2 to 3/4 tsp. finely shredded key lime peel or 1 1/2 tsp. finely shredded Persian lime peel
• 1/3 c. lime juice (8 to 10 key limes or 2 to 3 Persian limes)
• 1/2 c. water
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/3 c. sugar

1. Separate egg yolks from whites; set whites aside for meringue.
2. Place the egg yolks in a medium mixing bowl; with a fork or whisk beat egg yolks till combined.
3. Gradually stir in the condensed milk and lime peel.
4. Add lime juice and water, stirring well (the mixture will thicken).
5. Pour into the baked pastry shell.
6. Bake in a 325u0b0 oven for 30 minutes.
7. Remove from oven and transfer to a wire rack.
8. Increase oven temperature to 350u0b0.

pastry shell, eggs, condensed milk, lime, lime juice, water, vanilla, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=14453 (may not work)