This recipe is from Jana.

Ingredients:
9-inch pie shell or garham cracker pie crust, baked and cooled
5 egg yolks
One 14-ounce can sweetened condensed milk
3/4 cup fresh lime juice or key lime juice (sold in specialty food stores)
3 egg whites
1 cup heavy cream, whipped (optional)

Directions:
Preheat oven to 325°. With electric mixer or wire whisk, beat the egg yolks for 3 to five minutes until they are thick. Slowly beat in the condensed milk and then the lime juice. In another bowl, beat the egg whites until they form soft peaks and waver gently on the beater when it is lifted out of the bowl. Be careful not to overbeat; the whites should not be stiff. With a rubber spatula, fold them gently but thoroughly into the egg yolk mixture. Spoon the mixture at once into the cooled pie shell. Bake in in the middle of the oven for 20 minutes, or until filling is firm. Serve at room temperature or, as is often preferred, first chill the pie in the refrigerator. The whipped cream may be piped decoratively over the top of the pie or passed seperately in a bowl.

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