Makes 1 tart
cup lime juice (about 4 limes)
6 large eggs, separated
1¾ cups sugar
8 tablespoons cold butter, cut up
Zest of 1 lime
1 prebaked tart or pie shell
1 pint vanilla frozen yogurt, slightly softened
1/4 teaspoon salt
1. Combine lime juice, egg yolks and 1 cup sugar in a nonreactive bowl. Whisk until smooth. Transfer to a heavy medium saucepan, and cook over medium heat, stirring constantly, until mixture thickens. Turn heat to low, and cook an additional 5 to 10 minutes, stirring frequently. Strain through a fine sieve into a medium bowl, and stir in butter, piece by piece, until completely melted. Add zest. Stir until cool, and pour into pie shell. Freeze until firm, 1 to 2 hours.
2. Spread the frozen yogurt over the lime curd, and return to the freezer. Freeze until firm, at least 2 hours.
3. In the bowl of an electric mixer, combine egg whites, remaining ¾ cup sugar and the salt. Place bowl on top of, not in, a pot of briskly simmering water. Stir gently with a
whisk until sugar has dissolved, about 3 minutes. Remove from heat.
4. Return bowl to mixer, and beat using whisk attachment until egg whites reach stiff, glossy peaks.
5. Quickly spread the meringue over the pie, swirling it decoratively. Completely cover the yogurt layer, and touch the crust on all sides. Return to freezer until ready to serve, up to several days.
6. Heat the oven to 400. Place the pie on a baking sheet, and let sit for 5 minutes at room temperature. Place in oven until meringue is lightly browned, about 5 minutes.
7. Slice and serve immediately. Any uneaten pie can be refrozen. Let soften a few minutes before serving.