Torched Meringue

My guy, Pat, adores key lime pie.  For our first date, over 10 years ago, he cooked a fabulous meal and baked a key lime pie for me.  He was so proud of his foodie achievements, and we laugh to this day, about the overuse of green food coloring which turned the pie nearly fluorescent green.  The following recipe is a light and fresh version of the typical key lime pie.

Crust Ingredients:

• 1 3/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted

Egg Yolks & Lime Zest

Filling Ingredients:

• 4 egg yolks (save egg whites for meringue)
• 1-14 ounce can condensed milk
• 1 tbsp grated lime zest
• 1/2 cup key lime juice
• 1/2 tsp cream of tartar

Meringue Ingredients:

• 4 egg whites
• 6 tbsp sugar
• 1/2 tsp cornstarch
• Pinch salt

Crust Instructions:

1. Heat oven to 325 degrees.
2. Combine graham cracker crumbs, sugar, salt and melted butter in a medium bowl.
3. Press crumb mixture into bottom and partially up sides of 9-inch springform pan using a spoon or a small measuring cup.
4. Freeze crust for 30 minutes.

Yolks and Limes

Filling Instructions:

1. In the bowl of an electric mixer, beat egg yolks on high speed until thick and light in color, about 5 minutes.
2. Turn off mixer and add lime zest and condensed milk.  Combine on slow speed for 1 minute.
3. While still on slow speed, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until blended, about 1 minute.
4. Pour the filling into the frozen crumb crust and bake 15 minutes, until mostly set.
5. Freeze tart for 3 hours.

Meringue Instructions:

1. Heat oven to 500 degrees (if using the oven to brown the meringue).
2. In the bowl of an electric mixer, beat the egg whites until soft peaks form, about 4 minutes.
3. In a small bowl, stir together the sugar, cornstarch, and salt.
4. Incorporate the sugar mixture, 1 tablespoon at a time, to the egg whites, beating well after each sugar addition.  Continue to beat until the sugar dissolves, about 2 minutes.
5. Spoon or pipe using a pastry bag, the meringue over the tart filling.
6. Bake for 10 to 12 minutes, until meringue top is browned.  Conversely, brown the meringue with a kitchen torch.

Notes:  If key lime juice is unavailable, you may substitute with lime juice. Not a fan of meringue?  Use whipped cream as an alternative topping for the tart!