Lime Meringue Pie: A Refreshing and Tangy Treat

Lime meringue pie is a classic dessert that combines the tangy flavors of lime with a sweet and airy meringue topping. It's a perfect choice for any occasion, from summer picnics to holiday gatherings.

Ingredients:

For the crust: * 1 cup all-purpose flour * 1/2 cup sugar * 1/2 teaspoon salt * 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces * 1 large egg yolk * 1-2 tablespoons ice water For the filling: * 1 cup sugar * 1/4 cup cornstarch * 1/4 teaspoon salt * 1 cup fresh lime juice * Zest of 3 limes * 4 large egg yolks * 1/2 cup (1 stick) unsalted butter, melted For the meringue: * 4 large egg whites * 1/2 teaspoon cream of tartar * 1/2 cup sugar

Instructions:

1. Prepare the crust: Preheat oven to 375°F (190°C). In a medium bowl, whisk together the flour, sugar, and salt. Add the butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs. Add the egg yolk and 1 tablespoon of ice water and mix until the dough just comes together. If the dough is too dry, add another tablespoon of ice water. 2. Roll out the dough: On a lightly floured surface, roll out the dough into a 12-inch (30 cm) circle. Transfer the dough to a 9-inch (23 cm) pie plate and trim the edges. Crimp the edges and prick the bottom with a fork. 3. Bake the crust: Bake the crust for 15-20 minutes, or until golden brown. Let cool completely. 4. Prepare the filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the lime juice and zest. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until the mixture has thickened. 5. Temper the egg yolks: In a small bowl, whisk together the egg yolks. Gradually whisk in about 1/2 cup of the hot lime mixture. Pour the tempered egg yolks back into the saucepan and cook over medium heat, stirring constantly, until the mixture has thickened and coats the back of a spoon. Remove from heat and stir in the melted butter. 6. Pour the filling into the crust: Pour the filling into the cooled pie crust. 7. Prepare the meringue: In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form. Gradually add the sugar, beating until the meringue is glossy and holds stiff peaks. 8. Top the pie with meringue: Spread the meringue over the filling, sealing the edges of the crust. 9. Bake the pie: Bake the pie for 15-20 minutes, or until the meringue is golden brown. Let cool completely before serving.

Tips:

* For a graham cracker crust, combine 1 1/2 cups graham cracker crumbs, 1/2 cup sugar, and 1/4 cup melted butter. Press into a 9-inch pie plate and bake at 350°F (175°C) for 10 minutes. * For a vegan lime meringue pie, use silken tofu instead of eggs in the filling. * To make ahead, bake the pie and let cool completely. Cover the pie with plastic wrap and refrigerate for up to 2 days. Top with meringue before serving.