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Ingredients
- Meringue Shell
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 teaspoon vanilla
- Key Lime Filling
- 6 egg yolks
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 cup lime juice
- 1 to 1 1/2 Tablespoons grated lime peel
- 1 1/2 cups non dairy whipped topping
Preparation
Step 1
Preheat oven to 275. Grease a 9 x 13 inch pan or two 8 inch pie plates. Beat whites and cream of tartar until foamy on medium to high speed. Beat in sugar, one tablespoon at a time, until mixture is very stiff and glossy. Beat in vanilla. Press mixture into baking pan. If using pie plates, press mixture onto bottom and up sides of plate. If using 9 x 13 inch pan, bake for 1 hour; for 8 inch pies, bake for 45 minutes. Turn off oven. Leave meringue shell in oven. Do not open oven door! the 9 x 13 inch pan may be removed from oven after 1 1/2 hours. The 8 inch pies may be removed from oven after 45 minutes. Finish cooling shell away from draft.
Beat yolks until light and lemon colored (they will thicken slightly). Place yolks, sugar, salt, and lime juice in a saucepan. Cook over medium heat, stirring constantly, until thick, about 5-6 minutes. Cool to room temperature.
In a chilled bowl, beat whipped topping until stiff. Fold the peel and egg mixture into the whipped topping. Spoon into meringue shells and refrigerate at least 4 hours. May be frozen.