Recipe of the Day: Key Biscayne Lime Pie

Here is one of the delicious recipes that will be featured in the new cookbook Radio Recipes from the WRAF Family.

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Key Biscayne Lime Pie

4 Eggs (reserve 3 whites for meringue)

1 (14-oz.) can Sweetened, Condensed Milk

1/2 cup Lime Juice

3 tsp. Grated, lime peel

1 Baked, 9-inch Pastry Shell

1/2 tsp. Cream of Tartar

1/2 cup Sugar

Beat Egg Yolks. Stir in Milk, Lime Juice, and Peel. Beat one Egg White until stiff, fold into milk mixture. Turn into Pastry Shell. Beat reserved Egg Whites with Cream of Tartar until foamy. Gradually add Sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake at 350 degrees for 15 minutes or until meringue is golden brown. Cool. Chill before serving.