| | Directions | | 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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| Ingredients | | - |  | 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 ) |
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