Ingredients

For crust
• 1 1/4 cups graham cracker crumbs crackers or digestive biscuits
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted (70g)
For filling
• 1 (14-ounce/397g) can sweetened condensed milk
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh lime or bottled Key lime juice
For meringue
• 3 pasteurized egg whites (90 grams)
• 175g sugar

Instructions

1. Preheat oven to 350°F (176°C)
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) pie plate.
3. Bake crust in middle of oven for 10 minutes and cool in pie plate on a rack. Leave oven on.
4. Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
5. Pour filling into crust and bake in middle of oven for 15 minutes.
6. Cool pie completely on rack (filling will set as it cools), then chill, covered, for at least 8 hours.
7. If adding meringue on top, you need to make it while the pie is cooking. Using an electric whisk, mix the egg whites on a low speed until stiff.
8. Turn up the speed gradually, then add the sugar, 1tbsp at a time – mix well between each spoonful.
9. Spoon over the middle of the pie (once it has been removed from the oven) and using a spoon or a fork make soft peaks.
10. Place the pie back in the oven with meringue on top under a medium grill for 1 - 3 mins or until browned. Watch it carefully so the sides don't burn.
11. Remove the pie from the oven, and let it cool completely for 2 hours. Then place in the fridge.