I have never baked or even tasted a key lime pie before, but while I was shopping I saw 10 key limes for a bck so I though thought "What the heck". I got the recipe from Bubba's key lime pie. Now I have tried several times to make meringue all with failure so I was quite nervous. After studying all of the tips to make a great meringue I felt comfortable. I did cheat and bought the store bought prepared graham cracker crust already in the pie pan. Not to bad for my first time it was tangy and sweet but not overly sweet and the meringue came out great! (I knew that cream of tarter would come in use one day) I'm not so afraid of pies anymore!
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat the oven to 350 degrees F.
In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.