Nancy Lynch's Key Lime Pie

Easy, super-tasty recipe that I got from my friend Nancy. She brought it to Fellowship Galactica, and graciously shared it with me.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Servings 8

4 egg yolks
1 14 ounce can sweetened condensed milk
½ cup key lime juice (Regular lime juice can be substituted, but tastes different)
1 tablespoon key lime zest (When necessary you can use regular lime, lemon or orange zest.)

Mix all crust ingredients thoroughly, distribute evenly around baking pan. Easy way to flatten and merge crust on bottom and up sides is with a small plastic measuring cup. Bake 10 min, 350°. Cool in freezer while mixing filling.

In mixing bowl start whipping egg yolks at low speed. Add remaining ingredients in order. Scrape down bowl then beat mixture additional one minute. Lower oven temp to325°. Pour mixture into cooled crust. Bake at 325°- 15 minutes. Cool completely.

In super-clean metal mixing bowl, whisk egg white to froth, add sugar, cream of tartar, salt and blend all with whisk. Place bowl over medium boiling water and whisk about 5 minutes until mixture is hot and all sugar is dissolved. Move bowl to mixer and whip for approximately 7 minutes, or until mixture stands in peaks and is cooler. Spread onto cooled pie/filling, create some peaks and swirls, toast meringue with clean blow torch on low. Serve and eat it!