Lime Ice Box Pie
As close to a classic Key lime pie recipe as it gets, except this one uses regular Persian limes and is topped with a fluffy, golden meringue.
1 (14-ounce) can sweetened condensed milk
1/2 cup lime juice
1 teaspoon finely grated lime peel
2 large fresh eggs, separated
1 (9-inch) graham cracker pie crust
4 tablespoons granulated sugar
- In a medium bowl combine sweetened condensed milk, lime juice, grated lime peel, and 2 egg yolks. Pour into a graham cracker pie crust and chill until firm.
- In a bowl beat 2 egg whites with an electric mixer on medium speed until soft peaks form. Beat in sugar and continue beating until stiff peaks form. Remove the pie from the refrigerator and top with the meringue, spreading to the edge of the crust to seal.
- Bake in a preheated oven at 325°F (160°C) for 12 minutes, or until just browned. Store in the refrigerator.
Makes 8 servings.