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Key Lime Pie

The basic classic:  I like it with a simple graham cracker crust.   Key limes are smaller than the more common persian limes, and turn quite yellow like a lemon when ripe.  I scored a bunch from a friend's backyard tree today, and in honor of that, am posting the recipe.  For something that seems so simple and standard--based on the 14 ounce can of sweetened condensed milk, I have been surprised to find a lot of subtle variations--from 2 to 5 egg yolks, and 4 to 8 tablespoons of lime juice; they all agree on the temperature and timing for the bake.  I take from all that the lesson that this is a very forgiving dessert.  This is a lime-heavy middle ground version.  

I prefer not to dilute my key lime filling with meringue or whipped cream; do as you please with yours.  

1 8-inch pre-baked pie crust, tart crust, or graham cracker crust

6-8 tablespoons Key Lime juice

1 14-ounce can of sweetened condensed milk

3 egg yolks

Beat the eggs and condensed milk until smooth, then beat in the lime juice.  Pour into the crust and bake for 10-15 minutes.

If you must have the meringue version:

Let the filled pie cool to room temperature.  Then preheat the oven to 425 degrees while you start the meringue.

3-4 egg whites

1/4 cup sugar

Beat the whites until foamy and then gradually add the sugar while continuing to beat until the meringue is stiff.  Spread over the pie, return to the oven, and bake about 10 minutes until the tips of the meringue are golden brown.

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