CRUST:

l 1/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) butter
1/4 cup sugar
1 egg yolk
1/2 teaspoon grated lime rind

Combine crust ingredients in a small bowl; beat until well mixed. Refrigerate for 30 minutes, covered.

Preheat oven to 425°F.

Using fingers, press dough into ungreased 9-inch deep dish pie pan, pressing up sides as well, keeping same thickness throughout crust.

Bake at 425°F for 25 minutes or until golden brown. Cool.

FILLING:

1 cup sugar
1 1/4 cups water
1 tbsp. butter
1/4 cup corn starch
3 tbsp. water (cold)
1/2 cup key lime juice
1 tsp. grated lime peel
3 egg yolks
2 tbsp. milk

Combine sugar, water and butter; heat until sugar dissolves. Add corn starch with cold water; cook slowly until clear, about 8 minutes. Add lime juice and peel; cook 2 minutes. Slowly add egg yolks beaten with milk; bring to boiling. Cover and let stand while making meringue.

MERINGUE:

1 tbsp. corn starch
1 tbsp. sugar
1/3 cup water
4 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/2 cup sugar

In a small saucepan mix 1 tablespoon sugar and corn starch, adding water and stirring well. Bring to a boil and cook while stirring until translucent. Cover and now prepare your filling.

Filling made? Now beat the egg whites until foamy. Add cream of tartar and vanilla. Beat until soft peaks form. Gradually add 1/2 cup sugar while beating. Beat at high speed until the peaks are very stiff and glossy, but not dry. Reduce speed to low and beat in corn starch paste 1 tablespoon at a time. Increase speed to medium and beat for 20 seconds.

Put hot filling in pie shell and immediately top with meringue. Add meringue around edges first and seal to crust. Fill in middle last.

Bake at 350°F for 30 minutes.

Submitted by: Fred Ponko