1 graham cracker crust (9 inch)
4 egg yolks
1 can (14 oz.) sweetened condensed milk
1/2 c. Key lime juice
1/2 tsp. cream of tartar
Whipped cream, for topping

Preheat oven to 325 degrees. With an electric mixer, beat the egg yolks on high until they thicken and turn into a lemony color. Turn off the mixer, add the sweetened condensed milk and then mix again on low, adding half the lime juice, the cream of tartar and then the remaining lime juice. Mix until blended.

Pour into the prepared crust and bake for 15 minutes or until the center is firm and dry to the touch. Freeze for at least three hours before serving. Serve topped with whipped cream to cut the tartness. Yields 8 servings.

Note: This recipe is adapted from the Pier House Hotel in Key West. This version omits the meringue topping. But it's the right lemon color with refreshing tartness and firm custard like texture.