3 egg yolks
1 (14 1/2 oz.) can (1 1/4 c.) sweetened condensed milk
1 1/2 tsp. finely shredded lime peel
1/3 c. lime juice
Baked pastry shell or graham cracker crust
Meringue

Separate egg yolks from whites; set whites aside for meringue. In a bowl beat yolks until thick and lemon colored. Stir in condensed milk and lime peel.

Gradually add lime juice, beating at low speed just until combined. Do not overbeat. (Stir in green food coloring, if desired.)

Spoon lime mixture into pastry shell. Spread meringue over filling; seal to edge. Bake in 350 degree oven for 12 to 15 minutes or until meringue is golden. Cool. Cover and chill to store. Serves 8.

For lemon meringue pie substitute 1/2 cup lemon juice for lime juice and lime peel.

MERINGUE FOR PIE:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
6 tbsp. sugar

Bring egg whites to room temperature. In a mixing bowl combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or until mixture forms stiff glossy peaks and sugar dissolves. Immediately spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in pie recipe.