Key Lime Pie with Meringue

1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers

2 tablespoons sugar
5 tablespoons unsalted butter, melted

1 cup fresh key lime juice (approximately 30 key limes) *
2 cans (14 oz each) sweetened condensed milk
4 egg yolks

4 egg whites
2/3 cup granulated sugar
1/8 teaspoon cream of tartar
3 tablespoons water

Mix the graham crumbs, sugar and melted butter. Pat into the sides and bottom of a 9-
inch pie pan. Bake for 10 minutes at 350 degrees F.

Beat the egg yolks until smooth. Stir in condensed milk. Then add the lime juice last to
prevent the acidic lime from cooking the eggs. Pour filling into crust and continue
baking for 20 minutes or until set but not browned.

Beat egg whites, sugar, cream of tartar and water on high speed for 6-8 minutes or until
stiff peaks form. Spread over the filling. Increase the oven temperature to 375 degrees F
and bake for 10 minutes or until just lightly browned.

Serve chilled.

* You can substitute one part lime juice and one part lemon juice for key lime juice.