Filling:

4 large egg yolks

1 large egg white

1 14-ounce can sweetened condensed milk

1/2 cup fresh lime juice

1/4 teaspoon salt

1 partially baked 9-inch pie crust, chilled

 

Meringue:

3 large egg whites

1/2 teaspoon cream of tartar

6 tablespoons sugar

 

Directions:

To make the filling: In a medium bowl, beat the egg yolks and egg white until they are very thick and lemon-colored. Stir in the condensed milk, lime juice and salt until well blended. Pour into the chilled pie shell. Refrigerate for several hours to allow the filling to set.

 

Shortly before serving, make the meringue. Preheat the oven to 425 F. In a large bowl, beat the 3 egg whites with the cream of tartar until they form soft peaks. Gradually beat in the sugar, and continue beating until it is dissolved. By then the meringue should be stiff and glossy. Spread over the filling, being sure to seal the edges well so that the meringue will not shrink.

 

Bake for 5 to 7 minutes, or until delicately browned. Let cool away from drafts.

 

Serves 6