Aunt Mary'S Key Lime Pie

• 9-inch baked pie crust
• 4 eggs yolks, beaten to creamy consistency (reserve whites for meringue)
• 1 can Eagle Brand milk
• 1/2 c. fresh lime juice
• 1 heaping tsp. finely grated lime rind
• dash of salt
• 1/2 tsp. cream of tartar
• 1/2 c. sugar

1. Separate eggs, reserve whites.
2. Add canned milk in steady stream to egg yolks that have been creamed.
3. Add salt.
4. Add lime juice and rind.
5. Whip altogether.
6. Whip egg whites until foamy. Add 1/2 teaspoon cream of tartar and whip until whites hold peaks, but are not dry.
7. Add 1/2 cup sugar, a tablespoon at a time, beating all the time.
8. Pour first mixture into baked shell and top with meringue.
9. Sprinkle with finely grated rind.
10. Bake until meringue is golden.
11. Watch it.

crust, eggs yolks, milk, lime juice, lime rind, salt, cream of tartar, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917201 (may not work)