6large eggs or 5 extra large eggsseparated and brought to room temperature
1/2cupfresh Persian lime juice or 1/2 cup Key Lime juice
1teaspoonlime zest
1teaspooncream of tartar
1cupgranulated sugar
1/2teaspoonvanilla
1 9inchbaked pie crust -- regularas opposed to deep dish will give you a taller pie. I used deep dish.
Instructions
Stir together the sweetened condensed milk with the egg yolks, then stir in the lime juice and lime zest.
In a clean mixing bowl, beat egg whites with cream of tartar until foamy. When foamy, start adding the sugar very gradually (a tablespoon at a time) and continue beating until you have a big, fluffy, bowl of meringue. Add a dash of vanilla right at the end.
Cover pie with meringue, being careful to seal the edges of the crust.
Bake for 10 minutes or until meringue is golden brown. Let cool, then chill until ready to serve.