Beat 3 egg yolks until they are light and lemon colored and add 1/2 cup freshly squeezed lime juice and 1 tsp. grated lime zest. Beat in the contents of a 14-ounce can of sweetened condensed milk and a drop or two of vegetable food coloring to attain a natural lime tint. Pour the custard into a baked pie shell with a fluted standing rim. Beat 4 egg whites stiff but not dry and beat in gradually 1/2 cup fine granulated sugar and 1 tsp. lime juice. Spread the meringue thickly over the filling, bringing it to the crust all around and pulling it into irregular peaks. Bake the pie in a moderate oven (350 degrees) for about 15 minutes, until the meringue is delicately browned. Serve the pie well chilled. This unusual recipe originated in the Florida Keys.
Key Lime Pie 11/19/2009