Key Lime Pie
1 (14 ounce) can sweetened condensed milk
1 tablespoon grated lemon peel
1/2 teaspoon grated lime peel
1/4 cup lemon juice
1/4 cup lime juice
3 drops green food color (3 to 4 drops)
3 eggs -- separated
1/4 teaspoon cream of tartar
1 9 inch baked pie shell -- (recipe follows)
BAKED ONE-CRUST PIE SHELL
1/3 cup plus 1 tablespoon shortening
1/3 cup lard
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons cold water (2 to 3 tablespoons)
Mix milk, lemon peel, lime peel, lemon juice, lime juice and food color.
Beat egg yolks slightly; stir in milk mixture. Beat egg whites and cream of tartar in 2 1/2-quart bowl until stiff and glossy. Fold egg yolk mixture into egg whites; mound in pie shell. Refrigerate until set, at least 2 hours. Garnish with sweetened whipped cream and grated lime peel, if desired. Immediately refrigerate any remaining pie.
BAKED ONE-CRUST PIE SHELL:
Heat oven to 475º. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board. Roll pastry 2 inches larger than inverted pie plate.
Fold pastry into fourths and place in pie plate with point in center; unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under even with pie plate; flute. Prick bottom and side thoroughly with fork to prevent puffing while baking. Bake 8 to 10 minutes or until light brown; cool.