Pier house key lime pie

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      4 ea Eggs,separated
     14 oz Sweetened condensed milk
    1/2 c  Key lime or Persian lime jui
    1/2 t  Cream of tartar
      1 ea 9" graham cracker crust

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      4 ea Egg whites
      4 T  Sugar
 
     Preheat oven to 325 degrees.With an electric mixer,beat the egg
  yolks on high speed until thick and light in color.Turn off mixer and
  add the condensed milk,Mix on low speed.Still on low speed,add half
  the lime juice,cream of tartar and then the remaining lime juice.Mix
  until blended.
     Pour into prepared crust and bake for 10 to 15 minutes or until the
  center is firm and dry to the touch.Freeze for at least 3 hours
  before topping with meringue.
     To make meringue,heat the egg whites and sugar in the top of a
  double boiler,stirring frequently,to 110 degrees.Beat on high speed
  until stiff peaks are formed.Top the frozen pie and return it to the
  freezer until ready to serve.It keeps for several days.Serves 8 to
  10.