Lime Curd Meringue Tart

Sufficient for two 10 inch pie shells.
1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/3 – ½ cup ice water (Only enough to make a dough form.)

Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate. Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown. Cool completely before adding the filling.

Lime Curd:

6 large or extra large egg yolks
Zest of 2 large limes
½ cup fresh lime juice
¾ cup sugar
½ cup butter cut in small pieces

Whisk together egg yolks, lime juice and zest, and sugar in a small saucepan. Cook over medium low heat, stirring constantly until the mixture thickens enough to coat the wooden spoon. Remocve from heat and whisk in the butter, one piece at a time until smooth.

At this point you can press the lime cured through a sieve to remove the zest if desired.
Chill completely before pouring into the baked shell. Top with meringue.

Meringue:
5 egg whites
¾ cup sugar
¼ tsp cream of tarter
Pinch salt
1 tsp vanilla extract

Whip egg whites, vanilla, salt and cream of tarter to soft peaks. Very gradually add the sugar while continuing to beat the egg whites. Spoon onto the tart making sure that the meringue touches the crust all the way around the tart. This will help to prevent the meringue from shrinking. Bake in a 400 degree F oven for about 10 minutes or until the meringue is well browned. Cool tart thoroughly in the refrigerator before serving. Keep refrigerated.