Lime Divine

Lime* Divine

Crust/Meringue: 4 egg whites (save yolks for filling), 1/4 tsp. cream of tartar, 1 Cup Sugar

Beat egg whites until foamy. Add cream of tartar and mix til peaks form. Slowly add sugar (beating constantly). Beat until mixture is stiff and glossy. Grease pizza dish (or 9" glass pie pan) and spread from edge to edge. Bake at 250 for 60 mins. Turn oven off, leave door ajar and cool inside oven. (Crust will be fragile- it softens once the topping is on)

Filling: 4 egg yolks (yellow), 1/2 Cup Sugar, dash of salt, 2/3 Cup Lime Juice (I prefer fresh limes, but you can use the bottled stuff), 1 tsp. grated Lime Rind, 1 pint Heavy Cream (+sugar to sweeten)

Beat egg yolks slightly and add sugar, salt, and lime juice and rind. Cook on Medium heat* until sauce thickens- (or in double boiler for 8-10 mins.) *If you cook on medium heat, you have to watch it closely!! Sweeten and beat cream until stiff. Fold 1/2 of that into lime mixture. Pour onto cool Meringue Shell. Pour the rest of the cream on top of that and spread it around. Refrigerate overnight and enjoy!

*instead of limes, you can use lemons or oranges- I just use the exact same measurements for either. I have yet to figure out how to make strawberry divine...