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Hands-on Time
1 Hour 10 Mins
Total Time
5 Hours 10 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Prepare Curd: Whisk together first 5 ingredients in a medium saucepan. Cook mixture over medium heat, stirring constantly with a wooden spoon, 10 to 12 minutes or until thickened and bubbles form around edges.

Step 2

Remove from heat, and add butter, 1 slice at a time, whisking until blended after each addition. Transfer mixture to a medium-size glass bowl, and place plastic wrap directly on warm curd. Chill 4 to 6 hours.

Step 3

Prepare Meringue: Pour water to a depth of 2 inches into a 2-qt. saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and let simmer. Beat egg whites and next 2 ingredients in a 2 1/2-qt. bowl at medium speed with an electric mixer until blended. Place bowl over simmering water, and beat at medium speed 9 minutes or until soft peaks form. Remove from heat. Beat at high speed 2 minutes or until stiff peaks form.

Step 4

Divide graham cracker crumbs among 6 bowls or jars; top with lime curd.

Step 5

Spoon meringue into a large zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe meringue over curd in bowl. If desired, brown meringue using a kitchen torch, holding torch 2 inches from meringue and moving torch back and forth.

Step 6

Note: We recommend using a pro-style kitchen torch ($20 at amazon.com or housewares retailers).

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