Baked 9" pie shell
1 14 oz. can sweetened condensed milk
1/2 T. dried grated lemon or lime rind
1/2 c. key lime juice
1/4 tsp. salt
2 eggs, separated
2 T. sugar

Preheat oven to 350 degrees. Mix together milk, grated rind, lime juice and salt. Beat two egg yolks slightly and add to mixture. Stir until the mixture thickens, pour into the baked crust. Beat 2 egg whites until stiff but not dry, gradually adding the sugar. Spread meringue over pie. Bake 15 minutes or until lightly browned. Chill before serving.

1 c. graham cracker crumbs
2/3 c. blanched almonds, toasted lightly, cooled and ground fine in a food processor
1/4 c. unsalted butter, melted and cooled
1/4 c. sugar
3 large eggs, separated
1 14 oz. can sweetened condensed milk
1/2 c. key lime juice
1/3 c. sugar

In large bowl, beat the egg yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the pie shell and chill for 1 hour. Beat the egg whites with a pinch of salt until they hold soft peaks, then add the 1/3 c. sugar, 1 T. at a time, beating until the meringue holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350 degree oven for 15 mins., or until meringue is just golden. Chill the pie for at least 2 hours.