Key Lime Pie with Meringue Topping

Ingredients:

For the Filling:
5 large egg yolks
1 14-ounce can sweetened condensed milk
2 teaspoons grated lime zest
1⁄2 cup freshly squeezed lime juice
1⁄2 cup heavy cream
1 prepared 9-inch graham cracker crust

For the Meringue:
4 egg whites
6 tablespoons sugar
1⁄2 teaspoon cornstarch
Pinch salt

Directions:
Preheat the oven to 325°F.
Step 1 – In a medium bowl, whisk together the egg yolks and condensed milk.
Step 2 – Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 20 minutes or until firm. –  Remove pie from oven.
Step 3 – Increase the oven temperature to 350°F.

For the Meringue: in a medium bowl, beat the egg whites until soft peaks form (tips curl).

Step 1 – In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions.
Step 2 – Continue to beat until the sugar dissolves. – Spoon the meringue over the hot pie filling.
Step 3 – Bake for 10 to 12 minutes more or until the meringue is golden.
Serve pie warm or at room temperature.