Phenotypes A, B, C, D, E, F
Julie's Key Lime Pie Filling

1/2 cup key lime juice
4 eggs
1 can evaporated milk
3/4 cup granular fructose
1 teaspoon lime zest
pinch of cream of tarter


Separate whites and yolks. Combine yolks and milk in food processor. Then add fructose, and lime juice. In mixing bowl, beat together 2 egg whites, and pinch of cream of tarter until stiff peaks form. Fold in lime mixture. Bake in pyrex one-cup serving bowls in a water bath at 350degrees for 15 to 20 minutes until set. Cool until safe to refrigerate, then chill for 3-4 hours. Top with favorite topping, and slice of twisted lime and a couple of small mint leaves. This makes a great holiday dessert.