Key Lime Pie

1 (9") prepared Graham Cracker Pie Crust

1 can (14 oz.) sweetened condensed milk

1/4 cup key lime juice**

2 tsp. finely grated zest (from key limes)

2 eggs, separated + 1 egg, room temperature

4 tbsp. granulated sugar

       Heat oven to 350ºF (175ºC).  Refrigerate graham cracker crust until well chilled.  In a medium bowl, combine condensed milk, key lime zest and key lime juice.  Add egg yolks and egg; stir until well blended.  Pour into chilled graham cracker crust.  In a medium bowl, beat egg whites until stiff peaks form; gradually fold in sugar.  Spread meringue over key lime mixture, being careful to spread to edge of pastry to prevent shrinkage during baking.  Check out my hints and tips on making a Perfect Meringue.  Bake 20 minutes, until meringue is golden brown.  Remove from oven and cool completely on a wire rack

*Note* 

If you can't find fresh key limes, Tahiti or Persian limes may be substituted as they are very similar in taste.  You can also substitute the bottled key lime juice.

 .  Makes 6 servings.