Fern inn key lime pie
1 (14-ounce) can sweetened
6 eggs, separated (see note below)
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1/2 cup Key lime juice
1 tablespoon cream of tartar
1 cup sugar
1 10-inch baked pie shell (two
8-inch shells may be
Makes 10 servings.
Whip condensed milk and egg yolks together until light and creamy (regular electric beater, medium speed, about 8 minutes). Add Key lime juice; let rotate at low speed for 1 second. Fold a few times with rubber spatula to be sure juice is blended. Pour into baked pie shell; let stand.
Beat the egg whites with the cream of tartar for five full minutes. Add the sugar and beat 5 full minutes. Put on pie and brown in 350-degree oven (about 8 minutes, on middle rack). Chill before serving.
Note: To avoid any risk of salmonella, you may wish to use pasteurized eggs.
Nutritional information per serving: 370 calories (29 percent from fat), 12.2 g fat (5.3 g saturated, 4.6 g monounsaturated), 145.1 mg cholesterol, 8.7 g protein, 57.8 g carbohydrates, 0.2 g fiber, 200.3 mg sodium.