Lime Pie

Pie Dough
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cups (2 sticks) unsalted butter, chilled and cut into small pieces
¼ to ½ cup ice water

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough hold together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumby, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disk, and warp in plastic. Transfer to the refrigerator, ad chill at least 1 hour. Dough may be stored, frozen, up to 1 month.

Filling:
4 large eggs yolks
1 tin condensed milk
¾ cup freshly squeezed lime juice

Prepare filling by beating egg yolks in a bowl, by hand or electric mixer. Mix in condensed milk and slowly pour lime juice while beating. Once mixture thickens, set aside. Prepare topping by stirring sugar and water together in a small pan.
Heat, stirring until bubbling, remove pan from heat and set aside. In a mixing bowl beat egg whites until foamy. Add cream of tartar and beat until stiff. In a steady stream add the liquid sugar to the egg whites until well mixed. Take half of the egg white topping and add to the filling mix. Lightly fold in and pour the filling into the pie shell. Bake for 20 minutes at 350º F (177º C) the remove from oven. Give the remaining egg white a little whisk and spread on top of cooked pie. Cook for 5 minutes more, making sure it doesn’t burn, the tips should be golden brown.