Ahhh Mother Nature is being a brat again. While a blizzard rages outside, many of us are longing for warmer days. Warm summer breezes, cookouts with friends, carefree days. Like a vacation but at home.
One of the best summer desserts I've ever made is homemade key lime pie. It's so easy but a lot of people are put off by the idea of making a meringue. That's the easy part! I like to use a cookie or graham cracker crumb crust rather than pastry and it's a great time saver.
Citrus is plentiful year round in most areas, so you can make this delicious pie anytime. Let's get started-
Key Lime Pie
6 eggs, separated (save 3 of the egg whites)
1 14 oz can sweetened condensed milk
1/2 cup key lime juice
about 1 tablespoon lime zest
9 inch prepared graham cracker pie crust
3 egg whites
4 tb sugar
1/2 tsp vanilla
1/2 tsp cream of tartar
Mix egg yolks, milk, juice and zest in bowl until thoroughly combined. Pour into pie crust. Bake at 375 degrees for 15-20.
Meanwhile, make meringue. In large glass or metal bowl combine the egg whites, cream of tartar and vanilla. Whip at high speed gradually adding sugar until meringue is glossy and stiff peaks form. Test a bit of meringue by rubbing between finger an thumb- sugar should be completely dissolved.
Pile meringue onto pie, swirling and making sure meringue touches the pie crust all the way around to prevent shrinking. Reduce oven temperature to 350 degrees and bake 10 to 12 minutes until nicely browned. Allow to cool at room temperature.