*KEY LIME MERINGUE (Mini pies)
- see below
Use 1 pkg Keebler ready crust mini graham cracker piecrusts (6). In a small pot combine 3 beaten whole eggs, 1 c sugar, 2/3 c Key lime juice and 4 tbsp butter. Cook stiring constantly until it reaches 175 degrees and coats spoon. Will be about 8 minutes. Cook over medium heat. Pour into bowl through mesh strainer. Cook completely, then cover with plastic wrap and refigerate. Heat oven to 375, beat one egg white and brush pie crusts and bake for 5-7 minutes until golden brown. Cool completely on baking rack. Fill cooled piecrusts with cooled lime curt. Cover with plastic wrap and refrigerate for 2 hours. Heat broiler to HIGH. In stand mixer combine 2 eggs whites and 1/8 tsp cream of tarter until peaks form. Spoon meringue onto pies. Broil on high for 30 seconds to 1 minute about 7 inches from the top until meringue is golden. WE TRIED THIS 11/13 AND THEY WERE VERY GOOD.