FOR THE CRUST
- 30 squares crackers
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted
FOR THE FILLING
- 4 egg yolks
- Zest of one large lime
- 1 can sweet condensed milk
- 2/3 cup key lime juice
FOR THE MERINGUE TOPPING
- 4 egg yolks
- 150g of sugar
Step 1 –PREPARATION FOR THE DOUGH
In a large bowl combine all dry ingredients. Make a well in the middle and add the egg yolks and the butter at room temperature. Mix all the ingredients using your fingertips without over working the dough .Wrap the dough in plastic food film and let it stand in refrigerator while you prepare the lime cream and the meringue.
Step 2 –PREPARATION LIME CREAM
Mix sweetened condensed milk and lime juice in a bowl until thick and creamy.
Step 3 –MERINGUE TOPPING
Beat the egg whites with half of the sugar until stiff. Add the remaining sugar and continue whisking for a few minutes until egg whites stiff peaks form.
Step 4 –PREPARING THE PIE
Line a a round tart mould (22 cm in diameter) with parchment paper. Roll out the dough between two sheets of grease-proof paper to a large circle (about 25 cm in diameter) and line the mould. Fill the pie with lime cream and cover it with meringue. Use the back of a spoon to lift up areas of the meringue creating spikes. Maybe you prefer use a pastry bag to make meringue spikes.
Bake in a preheated oven at 180° C until the pastry begins to brown and meringue is golden brown. It takes about 35 minutes.
Keep in refrigerator and serve cold.