Ingredients

• 3 eggs, separated
• 1 (14 ounce) can of filled sweetened condensed milk
• ½ cup lime juice
• 1 (9 inch) unbaked pie crust
• ¼ teaspoon cream of tartar
• 1/3 cup sugar
• 2 or 3 drops green food coloring (optional)

Directions

1. Preheat oven to 325 °F.
2. In medium bowl, beat egg yolks on low speed; gradually beat in sweetened condensed milk and lime juice until smooth. Note: For a lighter filling, fold 1 stiffly beaten egg white into filling mixture.
3. Stir in food coloring (optional).
4. Pour mixture into pie crust.
5. Bake 30 minutes.
6. Remove from oven.
7. Increase oven temperature to 350 °F.
8. In large bowl, beat egg whites and cream of tartar on high speed until soft peaks form.
9. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
10. Immediately spread meringue over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking.
11. Bake 15 minutes.
12. Cool 1 hour.
13. Chill at least 3 hours before serving. Store leftovers covered in refrigerator.