Key Lime Meringue Pie

"A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around."

This pie screams summertime.  The combination of textures - crunchiness of the crust, smoothness of the lime filling, and airy lightness of the meringue - makes it unique as well as delicious.  Plan to polish it off by the day after baking; the meringue becomes sticky and moist with time.

4 limes
4 extra large eggs
14 ounces sweetened, condensed milk
1.25 cups graham cracker crumbs
1/2 cup + 3 tablespoons sugar
5 tablespoons unsalted butter
1 tablespoon cornstarch
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Using a microplane, zest 2 limes, or enough to collect 4 teaspoons of zest.  The zest brings a bright, tangy flavor to the lime filling.

Juice 4 limes, or enough to accumulate 1/2 cup lime juice.  Freshly-squeezed juice is a must, instead of one of those sad lime-shaped plastic bottles filled with juice from concentrate.

Separate 4 eggs and whisk together the yolks and lime zest for 2 minutes.  Reserve the egg whites for the meringue.

Slowly whisk in condensed milk, then lime juice, being sure to combine thoroughly between additions.  I normally shy away from using processed ingredients, but the milk gives the curd a sweetness to combat the limes' acidity, as well as a melt-in-your-mouth quality.

The lime curd will be loose at first.  Set aside for half an hour to thicken.  What with the lime zest and juice, yup, this smells pretty amazing.

In the meantime, process graham crackers.

Combine fine graham cracker crumbs with 3 tablespoons of sugar.

Melt butter and combine with crumb mixture with a fork.

Firmly press graham mixture into a 9-inch pie plate.  Using a heavy drinking glass with a flat bottom makes this way easier.

Bake at 325 degrees for 15 minutes until golden brown and hardened.  Remove from oven and place on a cooling rack for 20 minutes until at room temperature.

Meanwhile, in a small skillet, combine 1/3 cup water with cornstarch over medium-high heat.

Cook until thick, smooth, and translucent, stirring often, and set aside to cool.  Isn't it unexpectedly pretty?

In a small bowl, combine cream of tartar and 1/2 cup sugar.

Beat together the four reserved egg whites and vanilla until frothy.  Be sure not to include any trace of egg yolks, or the meringue won't set properly.

Continue whisking while slowly adding the sugar mixture.  Beat until the egg whites are soft and begin to hold their shape.

Continue to whisk egg whites, slowly adding cornstarch paste, until the mixture forms stiff peaks.

Pour the thickened lime curd mixture into the baked pie shell, and bake at 325 degrees for 7 minutes.

Remove from oven and immediately drop large clumps of meringue around the periphery.  With a spoon, firmly attach the meringue to the pie crust, so that no lime curd is visible around the edge.

Add remaining meringue to the center and form peaks and valleys with a spoon.

Bake at 325 degrees for 20 minutes until the top is browned.  Refrigerate for at least 3 hours before serving.