TRADITIONAL RECIPE	MODIFIED RECIPE
1 cup all-purpose flour 1/2 teaspoon salt 1/3 cup lard 1 tablespoon butter 2 tablespoons water 1 (15-ounce) can sweetened condensed milk 1/2 cup Key Lime juice 1 tablespoon grated lime rind 1/4 teaspoon salt 4 eggs, separated 1/4 cup plus 2 tablespoons sugar 1/8 teaspoon cream of tarter Yield: 8 servings Calories: 403 Protein: 9.2 g Fat: 17.5 g Carbohydrate: 53.1 g Cholesterol: 167 mg Sodium: 340 mg	1 cup all-purpose flour 1 tablespoon flaked coconut Dash of salt 3 tablespoons margarine 3 tablespoons cold water 1/4 cup cornstarch 1/4 cup sugar 1/8 teaspoon salt 2 cups water 2 egg yolks 1/4 cup Key lime juice 2 teaspoons margarine 2 teaspoons grated lime rind 3 egg whites 1/8 teaspoon cream of tarter 2 tablespoons plus 1-1/2 teaspoons sugar Yield: 8 servings Calories: 188 Protein: 3.8 g Fat: 6.9 g Carbohydrate: 27.7 g Cholesterol: 68 mg Sodium: 91 mg
DIRECTIONS: Combine flour, coconut; and a dash of salt; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle 3 tablespoons water, 1 tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, and chill. Roll dough into an 1-inch circle on a lightly floured surface; fit into a 9-inch pieplate. Trim excess pastry. Fold edges under, and flute. Prick bottom and sides of shell with a fork. Bake at 425 degrees for 12 minutes or until golden brown. Combine cornstarch, 1/4 cup sugar and 1/8 teaspoon salt in a saucepan. Gradually add 2 cups water, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly Cook, stirring constantly, 2 minutes or until mixture thickens. Remove from heat; stir in lime juice, margarine, and lime rind. Spoon filling into pastry shell. Combine egg whites (at room temperature) and cream of tarter; beat until foamy. Gradually add remaining sugar, heating until stiff peaks form. Spread meringue over filling, sealing to edge of piecrust. Bake at 350 degrees for 12 minutes or until meringue peaks are golden brown. Cool to room temperature. Chill before serving.

TRADITIONAL RECIPE

MODIFIED RECIPE

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup lard
1 tablespoon butter
2 tablespoons water
1 (15-ounce) can sweetened condensed milk
1/2 cup Key Lime juice
1 tablespoon grated lime rind
1/4 teaspoon salt
4 eggs, separated
1/4 cup plus 2 tablespoons sugar
1/8 teaspoon cream of tarter

Yield: 8 servings
Calories: 403
Protein: 9.2 g
Fat: 17.5 g
Carbohydrate: 53.1 g
Cholesterol: 167 mg
Sodium: 340 mg

1 cup all-purpose flour
1 tablespoon flaked coconut
Dash of salt
3 tablespoons margarine
3 tablespoons cold water
1/4 cup cornstarch
1/4 cup sugar
1/8 teaspoon salt
2 cups water
2 egg yolks
1/4 cup Key lime juice
2 teaspoons margarine
2 teaspoons grated lime rind
3 egg whites
1/8 teaspoon cream of tarter
2 tablespoons plus 1-1/2 teaspoons sugar

Yield: 8 servings
Calories: 188
Protein: 3.8 g
Fat: 6.9 g
Carbohydrate: 27.7 g
Cholesterol: 68 mg
Sodium: 91 mg

DIRECTIONS:
Combine flour, coconut; and a dash of salt; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle 3 tablespoons water, 1 tablespoon at a time, over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, and chill. Roll dough into an 1-inch circle on a lightly floured surface; fit into a 9-inch pieplate. Trim excess pastry. Fold edges under, and flute. Prick bottom and sides of shell with a fork. Bake at 425 degrees for 12 minutes or until golden brown.
Combine cornstarch, 1/4 cup sugar and 1/8 teaspoon salt in a saucepan. Gradually add 2 cups water, stirring until smooth. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks until thick and lemon colored. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly Cook, stirring constantly, 2 minutes or until mixture thickens. Remove from heat; stir in lime juice, margarine, and lime rind. Spoon filling into pastry shell.
Combine egg whites (at room temperature) and cream of tarter; beat until foamy. Gradually add remaining sugar, heating until stiff peaks form. Spread meringue over filling, sealing to edge of piecrust. Bake at 350 degrees for 12 minutes or until meringue peaks are golden brown. Cool to room temperature. Chill before serving.