Key Lime Pie

Ingredients

Pie Crust
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled

Pie Filling
1/2 cup freshly squeezed key-lime juice
1 tablespoon grated Key lime zest, plus more for garnish
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks

Meringue Topping
4 large egg whites
1/4 teaspoon tartar
1/4 cup super fine sugar
3 tablespoons icing sugar

Method
  1. Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
  2. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
  3. Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 minutes. Let cool on a wire rack.
  4. Whip egg whites and tartar until foamy on medium. Add sugars and whip on High to soft peaks. Dollop on pie and bake for 4 minutes at 400 degrees F.
Source
Adapted from Martha Stewart's Key Lime Pie and Anna Olson's Lemon Merinque