KEY LIME PIE WITH SAUCE
4 eggs, separated 14 oz. can sweetened condensed milk 1/2 cup Key lime juice (regular lime juice - fresh is preferred - may be substituted) 1/2 teaspoon cream of tartar 1 frozen graham cracker crust Beat egg yolks on high speed until foamy and light in color. Turn off mixer and add condensed milk. While mixing on slow speed, add half the lime juice, then cream of tartar, then remaining lime juice. Mix until blended. Ladle into frozen crust and bake at 325 degrees until set, about 10-15 minutes, or until center is firm and dry to touch. Let pie set in freezer at least three hours before topping with meringue.
Meringue: Preheat oven to 500 degrees F. Heat egg whites in double boiler with 4 teaspoons sugar, stirring frequently, to 110 degrees F. Beat on high speed until peaks form. Top the frozen pie, forming peaks. Brown peaks in oven and return to freezer until serving.
To make the sauce, you will need: 3 limes 1 lemon 3 cups water pinch of baking soda 5 cups sugar 14 oz. canned (frozen) lime juice 1/4 cup water
One day ahead, wash fruit and chop coarsely. Place all fruit and its juice in bowl with water and baking soda. Refrigerate overnight.
Next day, transfer to heavy pot and simmer, stirring occasionally, until peel is soft enough to disintegrate when squeezed between fingers (about 1 hour). Add sugar and stir until dissolved. Bring quickly to a boil. Keep at a steady, rolling boil for 15 minutes. Test for doneness by putting a spoonful on a cold plate. It should form a soft jelly. (If necessary, boil up to an additional 10 minutes.) Remove from heat. Pour in lime juice and water and stir thoroughly. Press mixture through strainer with spoon to extract all liquid. Discard peel. Cool. After chilling, check for lumps and strain again if necessary.
-From the Pier House, Key West, Fla.