5 ea Egg yolks
1 cn Sweetened condensed milk
2/3 c Key Lime Juice; or
1/3 c Lemon juice
1/3 c Lime juice
5 ea Egg whites
6 tb Sugar
1/8 ts Cream of tarter
1 ea Baked pie crust; or
1 ea Graham cracker crust
If there is one thing most Florida Crackers will agree on is the proper way to make a Key Lime Pie..and one thing we hate is how many variations there are..green food coloring? UGH! Most of the Key lime trees in Central Fla. have been frozen so its hard to get fresh juice.Don”t use the bottled.We use equal amounts from Persian limes and lemons. Sweetened condensed milk was used before re- frigeration. Eagle Brand is the old stand-by but any brand will do. You may use a graham cracker crust – most folks do now because it takes chilling better than the regular pastry crust does..We have trouble here in Florida with humidity so sometimes we use whipped cream as a topping instead of meringue. I always take a chance with the meringue and if it runs the kids just say “Mom has made Key Lime Soup again” and eat it anyhow. This recipe is the way all my Conch relatives make it. They”ve been in Key West since 1800. Beat egg yolks until pale yellow. Blend in milk and add lime juice stirring unitl smooth. Pour into pie shell and top with meringue or whipped cream. Meringue Beat egg whites at high speed until foamy. Add cream of tarter; beat until soft peaks form ~ reduce speed and gradually add sugar. Beat again at high speed until soft glossy peaks form. Heap on pie , sealing the edges well and bake in 350F oven approximately 15 minutes. Cool at room temperature then chill. Youall enjoy ya hear… Babs Root SRRH02A Osteen Fla. FROM: BABS ROOT (SRRH02A) —–

Share