Lime merange tart from Barefoot Contessa

FILLING

cream:

1/4 lb butter

1 1/2 cups sugar

add:

4 eggs and mix

add:

1/4 cup lime zest

1/2 cup lime juice (4 or so)

1/8 tsp salt

Put into saucepan on low 6-8 min. Whisk at end. Put into bowl, chill with saran wrap right on top.

SHELL

mix:

1 1/4 cup flour

3 TB sugar

1/2 tsp. salt

put in freezer 30 min

then put in food processer with:

6 TB diced cold butter

2 TB cold crisco

pulse 10 times

add: 1/4 cup ice water.

mix till dough comes together

put on counter and form together. Wrap in saran wrap and put in fridge 30 min.

Put into pie/tart dish. Cover with buttered foil and beans to hold it down. Cook 10 min at 375. Remove beans and foil. Poke all over with fork. Cook 15-20 min. Cool

MERANGE

4 egg whites

1/4 tsp. cream of tarter

1/4 tsp. salt

whip and while whipping add 1/2 cup sugar slowly.

Assemble the crust then custard filling then merange (can pipe it on top). Cook at 425 for 4-5 minutes till merange starts to brown.