Lime Meringue Pie (Key Lime Pie)

4 eggs separated 

1 14 ounce can of condensed milk

1 1/2 cups pulverized graham crackers or gingerbread snaps, or 50/50

6 tbsp melted butter

2 tbsp - 1/3 cup light brown sugar (more if using graham crackers)

1/4 cup regular sugar

15 limes or 4/3 cup lime juice

Grated lime rind: 1/2 tsp for the crust, 2 tbsp for the filling

1. Heat oven to 350 F

2. Prep limes by grating rind and then juicing the limes 

3. Mix crumbs with sugar, grated rind and  and butter

4. Press mixture into a pie form.

5. Bake for 10 minutes.

6. Whip egg yolks until frothy, then add condensed milk, juice and remaining grated rind.

7. Add lime mixture to pie form and bake for another 10 minutes. Remove.

8. Heat oven to 450 F. Make meringue by whipping egg whites until you can turn the bowl upside down with whites sticking to bowl. Whip in 1/2 cup sugar and vanilla extract.

9. Cover pie with meringue mix and bake for 5 minutes or until beige/brown.

10. Cool pie for a couple of hours before serving.