Serves: 8
Total Calories: 329

5 eggs, at room temperature, separated
1/4 teaspoon cream of tartar
3/4 cup sugar
1/8 teaspoon salt
1/3 cup sugar
1/3 cup freshly squeezed lime juice
2 tablespoons grated lime rinds
2 cups whipping cream, divided
lime slices for garnish

Preheat oven to 275°. Grease a 10-inch pie plate, and set aside. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add 3/4 cup sugar, a little at a time, beating until stiff and glossy. Spoon meringue into prepared pie plate, mounding it up side and over edge. Bake 1 hour, and cool at room temperature.

To prepare filling, beat egg yolks and salt in a medium-size bowl until fluffy. Whisk in 1/3 cup sugar, lime juice, and peel, and place mixture in top of a double boiler over boiling water. Whisk constantly until thick and smooth, about 10 minutes. Remove from heat, and let cool.

Beat 1 cup whipping cream until stiff. Fold this into cooled lime custard, and pour into cooled meringue shell. Refrigerate pie at least 4 hours.

Serve garnished with additional cup of whipping cream, whipped, and lime slices.

Nutritional Facts:

Serves: 8
Total Calories: 329
Calories from Fat: 217

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