Key Lime Pie

• Preheat your oven to 350 degrees

• Have a baked 9” pie shell ready

• In a bowl, beat 3 egg yolks until creamy, add one 14 or 15 ounce can of sweetened condensed milk (Can also be condensed skim milk or artificially sweetened condensed milk), and 1.5 Tbsp. of Key Lime zest.

• Gradually stir in one-half cup of Key Lime juice. Stir until thoroughly mixed and slightly thickened.

• Pour the mixture into the baked pie shell.

• Prepare a meringue to cover the pie using the 3 egg whites left from the eggs used for the 3 yolks. With one fourth Tsp. Of Cream of Tartar, beat the egg whites on high in your mixer until they form fluffy peaks. Gradually add two to three Tbsp. of sugar (to taste). Continue beating until the sweetened egg whites form firm, glossy peaks. Add to the pie, seal the meringue to the pie shell, form swirling peaks with the meringue, and bake for 12 to 15 minutes, until the meringue is golden brown. Remove and let cool on rack. If to be served the day it is prepared, do not refrigerate the pie. If pie is to be served the following day, or if there are leftovers, cover and refrigerate until served.