4 eggs, separated
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh Key lime juice
1 (9") graham cracker crust
1/2 c. sugar

Combine egg yolks and milk in medium bowl. Using spoon or rubber spatula, fold in lime juice. Pour into crust and refrigerate about 1 hour. Preheat oven to 400 degrees.

Beat egg whites in large mixing bowl until foamy. Gradually add sugar, beating constantly, until stiff and glossy. Spread completely over filling, sealing to edges. Bake until meringue is golden, about 5 minutes. Remove from oven and let cool slightly. Refrigerate 1-2 hours before serving. Serve directly from refrigerator.

Makes 6-8 servings.