1. Beat egg whites with rotary beater or electric mix at high speed until the foam stands in peak when the beater is withdrawn slowly.
  2. Add ½ of the sugar and lime juice.
  3. Meringue will begin to look glossy and will stand in stiff peaks when beater is withdrawn.
  4. Add the other ½ of the sugar.
  5. Continue to beat well.
  6. Spread over pie filling sealing it carefully to the edge of crust.
  7. Swirl top to decorate.
  8. Bake at 325°F / 165°C until slightly brown (for 15 – 20 minutes).
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