Thank goodness it went well! I got this recipe out of a book written by little old ladies so I knew it had to be good. I will type it as it is, and then post my comments below it, as sometimes, in this cookbook, they leave things out because they expect us to just know it (I think).
p.s. Pond - stay away from this one unless you have someone else to beat the meringue for you (took me over 20 minutes and had to keep switching hands, with an electric)
Key Lime Pie
1 baked pie shell
4 egg yolks
1 can sweetened condensed milk
1/2 cup lime juice (from fresh limes)
1/2 teaspoon cream of tartar
6 egg whites
3/4 cup sugar
Beat egg yolks until menon-colored. Blend in milk slowly. Add lime juice and mix well.
In another bowl, Add cream of tartar to egg whites and beat until foamy. Continue beating, adding sugar, 1 tablespoon at a time, until stiff peaks form to make a meringue.
Fold 6 tablespoons of meringue into filling. Pour into a 9"baked pie shell. Top with remaining meringue and bake in slow oven, at 330 degrees, until golden brown.
My comments:
I feared the filling would end up runny, but it didn't.
The sweeter the limes, the better.
If you do not have a digital oven (like me) put it between 325 & 350.
I baked mine that way for about 30 minutes, constantly checking on it, to make sure it was thoroughly cooked, but didn't turn black. Here's a pic.
p.s. Dave - thank goodness the camera just needed batteries. Still having motor troubles though - grinding "sandy" sound.
This message was edited Apr 30, 2004 11:08 PM
