3 Eggs; separate yolks and whites
1 (14 oz) can sweetened condensed milk (not evaporated milk)
3/4 cup lime juice
6 tbsp granulated sugar
1 (9 inch) pie shell, baked and cooled
In medium bowl, use an electric mixer on medium speed, beat egg yolks and condensed milk until pale and forthy. Continue beating while slowly adding the lime juice in a thin stream. Pour mixture into prepared pie shell. In a clean, dry bowl, whip egg whites at low speed until frothy; increase the speed to high and add sugar 1 tablespoon at a time, beating after each addition. When meringue is stiff, white and glossy, spread it over the pie filling making sure the edge of crust is covered. Bake for 2 to 3 minutes at 425 degrees in pre-heated oven or until lightly browned. Chill in fridge about 6 hours before serving. Makes 8 servings. If key limes are unavailable, regular lime juice may be used.