Meringue Lime Pie

Name: Meringue Lime Pie
Ingredients: FOR THE CRUST:; 5-1/2 ounces, weight Unsalted Butter, At Room Temperature; 2-1/2 cups All-Purpose Flour, Sifted, Additional For Sprinkling On Work Surface; 1 pinch Salt; 1 whole Room Temperature Egg, Slightly Beaten; 4 Tablespoons Cold Water; FOR THE LIME CUSTARD FILLING:; 14 ounces, weight Sweetened, Condensed Milk; 1/4 cups Lime Juice; 4 whole Room Temperature Egg Yolks, Slightly Beaten; FOR THE MERINGUE TOP:; 3/4 cups Sugar, Sifted; 1/3 cups Water; 4 whole Egg Whites, At Room Temperature; 1/3 cups Sugar, Sifted

15 ingredients

1 steps

Ingredients

FOR THE CRUST:
5-1/2 ounces, weight Unsalted Butter, At Room Temperature
2-1/2 cups All-Purpose Flour, Sifted, Additional For Sprinkling On Work Surface
1 pinch Salt
1 whole Room Temperature Egg, Slightly Beaten
4 Tablespoons Cold Water
FOR THE LIME CUSTARD FILLING:
14 ounces, weight Sweetened, Condensed Milk
1/4 cups Lime Juice
4 whole Room Temperature Egg Yolks, Slightly Beaten
FOR THE MERINGUE TOP:
3/4 cups Sugar, Sifted
1/3 cups Water
4 whole Egg Whites, At Room Temperature
1/3 cups Sugar, Sifted

Directions

1

["For the crust:", "Dice butter and set aside.", "In a medium bowl, whisk together the all-purpose flour and salt and make a hole on the middle of it. Drop diced butter into the hole and pour the beaten egg and the cold water in. Stir until all is combined. Knead the dough for 1 minute until it forms a ball. Wrap the dough with plastic wrap or parchment paper. Take to the fridge and let it rest for 1 hour.", "After an hour of chilling remove dough from the fridge, unwrap it and place on a lightly floured surface. Roll out the dough into 1/4 inch thickness. You must roll out the dough according to the shape of your baking pan. You may use a baking pan (13\" x 9\"") or a round springform pan (8\"" diameter). Gently remove the rolled out dough from the working surface and center it in the baking pan. Place in the fridge for 5 minutes. Then