Lime Fluff Pie Recipe

  • 3 Eggs, Separated
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar, divided
  • 3 tablespoons water
  • 3 tablespoons lime juice
  • 2 teaspoons Grated Lemon Rind
  • 1 pastry shell, baked (9 inch )
To make meringue, beat egg whites with cream of tartar until frothy. Gradually beat in 1/2 cup sugar, a little at a time. Continue beating until stiff and glossy. Set aside while cooking the rest.

Cook egg yolks, remaining 1/2 cup sugar, water , lime juice and lemon rind over low heat, stirring constantly, until boiling. Remove from heat. Immediately fold gently into meringue. Pile into baked pie shell. Chill. Serve cold.

Variation: If preferred, bake at 400° until delicately browned (about 5 minutes). Serve immediately.

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