Key Lime Pie

Combine egg yolks, condensed milk and Key lime juice in a heavy saucepan.

Cook over low heat, stirring constantly, until mixture reaches 160° (about 10 minutes).

Beat egg whites and cream of tartar at high speed of electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

Pour hot filling into pastry shell.

Immediately spread meringue over filling, sealing to edge.

Bake at 325° for 25 minutes.