Key Lime Pie

Ingredients:

• 395g can sweetened condensed milk
• 4 eggs at room temperature, seperated
• 1/2 cup lime juice
• 2 eggwhites
• pinch cream of tartar
• 1/2 cup sugar

For Pastry

• 1 1/4 cup plain flour
• 2 tbspns icing sugar
• 125 unsalted butter, chilled, chopped
• 2 egg yolks
• 1 tablespoon chilled water

Procedure

• Make pastry : Place flour, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolks. Process until mixture just starts to come together, adding chilled water if necessary. turn Pastry on to a floured surface. shape into a disc. Cover with plastic wrap. Refrigerate for 40 minutes.
• Grease a 23 cm (base) round fluted, Loose based tart pan. Roll out pastry between 2 sheets of baking paper untill 5mm thick. Lin base and sides of the pan with pastry. Trim excess. Refrigerate for 30 minutes.
• Preheat oven to 180 C . Place pan on baking tray. Line Pastry case with baking paper. Half-fill with uncooked rice or ceramic pie wieghts. Bake for 15 minutes. Remove rice or ceramic pie weights.Bake for 15 minutes. Remove rice or weights and paper. Bake for 8-10 mins or untill pastry is cooked and golden. Set aside to cool for 5 mins.
• Meanwhile, whisk condensed milk & egg yolks together in a bowl. Gradually whisk in lime juice.
• Pour Milk mixture into pastry case. Bake for 10-15 mins or untill filling is just set.
• Preheat oven to 200 c. Using a electric mixer, beat 6 eggwhites and cream of tartar until firm peaks form. Add sugar, 1 tbsp at a time, beating after each addition untill sugar is dissolved.Beat  for a further minute. Spoon eggwhite mixture over filling.
• Using a spoon, make peaks on top. You can even pipe it on the pie like me. Bake for 5 minutes or untill liglhtly browned. Set aside to cool. Serve

Serves 8