Here’s the recipe for the best lime pie in the world:
Whites of 3 large fresh eggs, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
Heat oven to 300 F. Lightly grease a 9” pie plate.
Beat egg whites in a medium bowl on medium speed until frothy.
Add cream of tartar and salt and beat on high speed until soft peaks form when beaters are lifted.
Beat in 1/4 cup of the sugar, 1 tablespoon at a time, until blended.
With mixer on low speed, sprinkle on remaining sugar and beat until blended.
Spread meringue over bottom and sides of prepared dish.
Bake until lightly browned, about 45 minutes.
Cool in dish on wire rack.
6 egg yolks, slightly beaten
1/3 cup lime juice
2 and 1/2 Tablespoons grated lime rind
1 cup granulated sugar
1/4 teaspoon salt
2 Tablespoons cold water
6 egg whites
1/8 teaspoon baking powder
1/4 cup granulated sugar
Beat egg yolks until thick and lemon-colored.
Add lime juice, rind, sugar, and salt, then beat mixture until throughly blended.
Cook this mixture in a double-boiler until very thick, stirring constantly.
Now add the cold water to the egg whites and beat until stiff but not dry.
Combine baking powder and remaining 1/4 cup sugar and add to beaten egg white mixture.
Beat until stiff.
Fold hot lime mixture into half the egg white meringue; fill pre-baked pieshell.
Cover with remaining meringue.
Sprinkle lightly with sugar and bake 15 minutes in a moderately slow oven (325 F) or until meringue is delicately brown.