Lime Alaska

SERVINGS: Makes 1-10 inch tart

INGREDIENTS

For the crust:

• Susan’s pie crust

For the lime curd:

• ½ cup lime juice (about 4 limes)

• 6 egg yolks

• 1 cup sugar

• Zest of 1 lime

• 1 stick butter, cold

For the meringue:

• 6 egg whites

• 3/4 cup sugar

• ¼ teaspoon salt

PREPARATION

For the crust:

1. Roll to fit 10” tart pan. Chill.

2. Instructions for blind bake.

3. Bake 20 minutes with foil and weights, 5 without. Total of 25 minutes.

For the lime curd:

1. Combine lime juice, egg yolks, and sugar in a non-reactive bowl. Whisk until smooth. Transfer to a medium saucepan and cook over medium heat until curd thickens. Turn down to low heat and cook another 5 to 10 minutes.

2. Strain into a medium bowl and add butter. Stir until completely melted. Add zest.

3. Cool over a bowl of ice.

4. Pour into cooled tart shell. Freeze.

For the meringue

1. Bring a medium saucepan with about 2 inches of water to a simmer.

2. In the bowl of a mixer, combine egg whites, sugar, and salt. Hold over simmering water while whisking until sugar has dissolved, about 3 minutes.

3. Return bowl to mixer, with whisk attachment, whisk until egg whites reach stiff, glossy peaks.

4. Spread this over frozen lime curd tart. Return to freezer.