KEY LIME PIE

8" baked Pastry shell
1 teaspoon grated lime rind
1/3 cup lime juice
1 drop green food coloring
1 (15 ounce) can sweetened condensed mik
2 egg yolks
Meringue

oven 350 degrees
Add lime rind, lime juice and food coloring tocondensed milk; blend until thick and smooth. tir in egg yolks; blend well. Pour into baked pastry shell. Top with meringue. Bake at 350 degrees for 12-25 minutes or until lightly browned. Cool 2-3 hours befoe serving.

Meringue:
3 egg whites
1/8 tsp cream of tartar
6 Tablespoons sugar
oven 350 degrees

Beat egg whites and salt with cream of tartar in a small mixing bowl at high speed of mixer until soft peaks form. Add sugar gradually, beating well after each addition. Continue to beat until meringue stand in stiff peaks.
Spread over cooled pie filling, sel to edge. Bake at 350 degrees for 12-15 minutes until browned.

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