Lorine's Key Lime Pie

1 tablespoon unflavored gelatin
1/2 cup cold water
4 eggs, separated
1 cup sugar (divided)
1/2 cup fresh lime juice
1/2 teaspoon salt
2 tablespoons Angostura bitters
Grated peel of 1 lime
1-9 inch baked pie crust
Whipped cream for topping

Place the gelatin in the cold water and let dissolve. In a separate bowl, beat together the egg yolks, 1/2 cup of sugar, lime juice and salt. Cook in a double boiler until the mixture coats a spoon. Remove from heat. Add the gelatin mixture. Add the bitters and lime peel. Mix well until the mixture begins to thicken. Beat the egg whites and 1/2 cup of sugar until stiff peaks form. Fold into the egg yolk mixture. Pour into the baked pie crust. Chill. spread with whipped cream just before serving.

HEAVENLY KEY LIME PIE

1 1/2 cups granulated sugar, divided
1/4 teaspoon cream of tartar
4 eggs, separated
3 tablespoons lime juice
1/8 teaspoon salt
1 pint whipping cream

Preheat oven to 275 degrees F. and grease a 9-inch pie pan. Mix 1 cup of sugar and cream of tartar. Beat the egg whites stiff. Gradually add sugar. Beat until thoroughly blended.

Spread mixture into pan, about 1/4-inch from the rim of the pan. Bakein the middle of the oven for 1 hour. Cool.

Beat the egg yolks slightly with 1/2 cup of sugar, lime juice and salt. Taste adding more sugar if tart if necessary. Cook over boiling water until very thick. Cool.

Whip cream and fold half of it into the thick lime mixture. Spread in shell. Spread remaining cream over top. Chill for at least 12 hours. Serves: 8.

EVA'S KEY LIME PIE

4 whole large eggs, separated
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or Persian lime juice
3 teaspoons sugar
1/2 teaspoon cream of tartar
1 (9-inch) Baked pie crust

Preheat the oven to 350 F. Beat the yolks in a bowl until thick. Add the condensed milk and beat until well blended. Add the lime juice slowly, mixing well. The custard will thicken as you add the lime juice. Pour the custard into a baked pie crust.

Beat the egg whites until stiff but not dry. Add the sugar and cream of tartar, beating constantly. Spread meringue on the custard. Bake about 15 minutes or until golden brown.

KEY LIME PIE SUPREME
Makes 4 (9-inch) pies.

1 pound butter
4 cups sugar
12 whole eggs
12 eggs, separated
2 cups Key lime juice or Persian lime juice
4 (9-inch) baked pie shells, slightly browned
2 tablespoons granulated sugar

Preheat the oven to 400 F. Cream the butter and 4 cups sugar. Add 12 whole eggs and 12 egg yolks 1 at a time. Beat until smooth. Add the lime juice. Taste for desired tartness. Place the mixture in pie shells. Bake 30-35 minutes until the filling is firm.

To make the meringue, beat 12 room temperature egg whites with 2 tablespoons granulated sugar until stiff peaks form. Heap the meringue on top of the pies and return to the oven until the meringue is brown.