KEY LIME MERINGUE TART by Kelly CA © 2009 Sarah Phillips baking911.com 
Pies and photo by Kelly CA © Sarah Phillips baking911.com
1. Libby's Claasic Pumpkin Pie
2. Blueberry Crumble Pie, Step-by-Step
3. Cherry Pie and Lattice Top Tutorial
4. Apple Galette was a variation of the Fresh Peach Galette Tutorial
5. Key Lime Meringue Pie
I used the same crust for ALL the pies.
I made them all ahead of time, patted them into disks, wrapped them in plastic wrap and stashed them in the fridge, that way, when I was ready to bake, I was all set to go!
INGREDIENTS
For Crust:
1/2 recipe Kelly's Perfect Food Processor Pie Crust
(just place the other disk of dough in the freezer, for later use)
For Filling:
4 teaspoons key lime zest, or lime zest
1/2 cup freshly squeezed key lime, or lime juice
4 egg yolks
1 can sweetened condensed milk (14oz)
1/2 teaspoon vanilla extract
For Meringue:
4 large egg whites
1/3 cup sugar
pinch cream of tartar
1/4 teaspoon vanilla
INSTRUCTIONS
For the crust:-Make the crust, according to the directions at the link above and place in refrigerator to chill for at least two hours.
-When you are ready to bake, preheat oven to 375 degrees.
-Remove one disk of pie dough from the refrigerator and roll it out to fit in a 9" tart pan, with a removable bottom.
-Blind bake the crust.
-Cool crust while you make the filling.
For the Filling:
-Reduce oven temperature to 350 degrees
-In a large bowl, combine the zest, egg yolks, lime juice and sweetened condensed milk. Whisk till well combined.
-Pour into pre-baked crust and bake for about 15 minutes, or until set.
For the Meringue:
-When filling is set, remove pie from oven and increase oven temperature to 425 degrees.
1. Put egg whites, sugar, and the cream of tartar and vanilla extract into a heatproof bowl. 
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
2. Set the bowl over a pan of simmering water. With a hand-held mixer fitted with beater attachments, beat on low until the sugar has dissolved and the mixture reaches 160 degrees, measured with an Instant Read or Candy Thermometer. Remove from heat. 
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
3. Beat on medium-low speed for 5 minutes. 
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
4. Raise the mixer speed to high, and beat until stiff, glossy peaks form, about 4 minutes. 
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
Key Lime Meringue Pie and photos by Kelly CA © Sarah Phillips baking911.com
-Immediately spread the meringue over the filling, carefully sealing to the edge of the crust to prevent shrinking or weeping.
-Make decorative swirls and peaks with the back of a large spoon.
All the little peaks you create will be browner than the surrounding area, making the pie more beautiful, when baked.
-Place pie back in the oven and brown meringue till the meringue tips are nicely browned.
Key lime tart without meringue and photo by Orange Piggy
