>----------> KEY LIME PIE  <----------<

1 9 inch baked pastry shell, cooked
4 eggs seperated (reserve 1 white for filling)
1 14oz Can Eagle Brand Sweetened Condensed Milk
1/2 Cup ReaLemon Reconstituted Lemon Juice
1/2 tsp. cream of tartar
1/3 Cup sugar
Few drops green Food color
optional mint leaves


In medium bowl, beat egg yolks, stir in condensed 
milk, ReaLemon and food color.

In a small bowl, stiffly beat 1 egg white. Fold 
into above milk mixture. Turn into shell.

Beat remaining egg whites with cream of tartar until
foamy, gradually add sugar beating until stiff but 
not dry. Spread meringue on pie, seal carefully to 
edge of shell.

Bake in 350F oven for 12 to 15 minutes or until 
meringue is golden brown. Cool on Rack. Chill before 
serving. Garnish with mint leaves if desired.

Refrigerate leftovers.
 



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