3 jumbo eggs or 4 lg. eggs
1/2 c. Key lime juice
1 can Eagle Brand sweetened condensed milk
1/2 tsp. cream of tartar
4 tbsp. sugar
1 pie shell

Prebake the pie shell at 425 degrees for 10 minutes. Separate the eggs. Beat the yolks in a bowl until foamy. Add the condensed milk to the yolks and beat them together. Stir in the key lime juice and put the filling aside. Beat the egg whites, gradually adding the sugar and cream of tartar, until peaks form.

Add about a quarter of it to the filling. Add the filling to the prebaked pie shell. Top with meringue, taking care to seal the meringue to the pie crust. Bake at 350 degrees for about 15 minutes, or until meringue is golden brown. Let cool for a couple of hours before refrigerating.