Lime Pie

INGREDIENTS

CRUST

• ½ CUP BUTTER 
• 1 CUP ALL-PURPOSE FLOUR 
• 1 ½ TABLESPOON SUGAR 

FILLING

• 2 CUPS MILK
• 1 CUP SUGAR
• 8 EGG YOLKS 
• 2 LIMES
• 2 TABLESPOONS CORNSTARCH 

TOPPING

• 1 CUP SUGAR 

PREPARATION

Prepare the crust: combine flour, butter and sugar. Add 200 ml of water in a slow, steady stream, in order to obtain a smooth and homogeneous crust. Cover a springform pan with it, poke some holes with a fork and bake for 25 minutes in the oven at 160°C. Remove from the oven and set aside. 

Prepare the filling: bring the milk and half the sugar to a boil. Meanwhile, beat the egg yolks and the rest of the sugar for 3 minutes, with a wire whip, until pale. Add cornstarch and stir well. When the milk starts to boil, add beaten yolks in a constant stream, whisking non-stop. Cook altogether over low heat, stirring, until thicken. Keep cooking for 3 more minutes and turn off the heat. Transfer the cream to a bowl and cover with a plastic wrap. Take it to the fridge and wait for it to chill completely before using. Add lime juice, combine and cover the crust. 

Prepare the topping: make a syrup with the sugar and ½ cup of water until a thread-stage. Beat the egg whites and add syrup in a slow steady stream, while beating. Put in a piping bag and cover the pie with it. Burn to caramelize the top with a kitchen torch or bake it in the oven at 180°C for 15 minutes, to set the meringue and brown.