4 eggs, separated
1 (14 oz.) can condensed (not evaporated) milk
1/3 to 1/2 c. lime juice (depending on tartness)
1 (9-inch) baked pie shell

Beat egg yolks; stir in condensed milk. Stir in lime juice (lime juice cooks egg yolks). Pour mixture into pie shell.

MERINGUE:

1/4 tsp. cream of tartar
1/2 tsp. vanilla
6 tsp. sugar
Egg whites

Beat until forms stiff peaks. Smooth onto pie and bake in preheated 350 degree oven about 6 minutes or until meringue is lightly brown. NOTE: Key Lime Pie does not hold up well after first day. It is still good, but will become weepy.