Paradise Key Lime Pie

For Crust: Crush one package of Pamela's Lemon Shortbread cookies in pie plate. Add a couple Tblsp. melted butter or margarine and press with fingers to form crust. Bake about 10 minutes in 350 degree oven.

Filling:

1 cup sugar

1/4 cup cornstarch

1/4 t. salt

1 1/2 cups heavy cream

3 large egg yolks

1/4 cup fresh lime juice

1 T. grated fresh lime peel

2 T. butter or margarine

In saucepan, mix together sugar, cornstarch, and salt. Slowly stir in cream until smooth. Bring mixture to a boil over medium-high heat, stirring constantly. Turn heat to low to maintain simmer and cook until thickened, 2 to 3 minutes. Slowly whisk about 1 cup of hot cream into egg yolks in a bowl until smooth. Pour egg mixture back into saucepan and cook over low heat, stirring until mixture just begins to "steam". Do not let it boil. Remove pan from heat and stir in lime juice, peel, and butter until smooth. Let filling cool slightly while preparing the meringue.

Meringue: Beat the egg whites on medium speed until frothy. Add about a 1/4 t. cream of tartar and increase speed to high. Gradually beat in about 1/2 c. sugar, little at a time, until stiff peaks form.

Pour filling into crust. Spoon meringue over filling, making sure it extends to edges of the crust, and swirl it into peaks. Add lime curls if you wish.  Bake pie for about 6 to 8 minutes, until meringue starts to golden, in 425 degree oven. Chill for a couple hours before serving.