The National Floridian Key Lime & Flamed Meringue

By Chef Matthew McDonald

The National Floridian Key Lime & Flamed Meringue

Filling

3 cups Sweetened Condensed Milk

1-1/4 cups Key Lime Juice

2.5 ounces cream cheese

6 egg yolks

Mix all ingredients and set aside

Crust

2 cups graham cracker crumbs

3 ounces clarified butter

Mix the breadcrumbs and butter together and uniformly spread them in a pan of your choice. Pour the key lime mix over the crumbs and spread evenly. Bake at 300 degrees for about 15 minutes until firm. Let it cool down then refrigerate.

Meringue

1/2 cup egg whites

1/2 tsp cream of tartar

3/4 cup 10x sugar

1/2 cup white sugar

Whip the egg whites and cream of tartar together. When peaks start to form add the sugar at a low speed. Once the sugar is added turn the mixer to high until stiff peaks form.

Presentation

Cut the key lime into any shape. Top the key lime with the meringue and lightly torch it with a butane torch. Garnish with your favorite topping, fruit or puree.