Beat egg yolks in a medium mixing bowl until thick and lemon colored. Add milk and lime juice; blend well. Spoon filling into graham cracker piecrust.
Combine egg whites (at room temperature) and cream of tartar; beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over filling, sealing to edge of piecrust. Bake at 350° for 10 minutes or until meringue is golden brown. Cool to room temperature. Chill.
Oxmoor House Homestyle Recipes
No matter how good it tastes, making this pie is not recommended. The pie is not in the oven long enough to cook the eggs in the filling, so you're eating raw egg. Unacceptable risk of salmonella poisoning.
