Prepare the crust: preheat the oven to 350 F (180 C). Place the Biscuits or Graham Crackers into a food processor, blend until nice crumbs form. Pour the crumbs in a medium mixing bowl, add the melted Butter, and combine them together in a moist texture.
Press the mixture into a 9-10 inch (23-26 cm) pie plate. Bake for 9-10 minutes, remove, and let it cool on a rack for 15 minutes.
Prepare the filling. In a large mixing bowl, whisk Egg Yolks with Lime Zest until creamy and light yellow in color.
Stir in Condensed Milk and freshly squeezed Lime Juice into the mixture until well combined.
Pour the mixture over the crust and bake for 15 minutes at the same temperature 350 F (180 C).
Remove pie from oven and let it cool at room temperature. Once cool, cover and refrigerate for at least 3 or 4 hours or even better overnight.
After refrigeration, make the meringue topping. Preheat the oven to 340 F (170 C). The Egg Whites should be at room temperature. Using a stand mixer, add 1 tsp of Cream of Tartar into the Egg Whites and turn mixer to low speed for 2 minutes until it turns a bit creamy.
Turn the speed to medium for another 2 minutes while gradually adding Granulated Sugar (in total 100 g) to the mixture.
Turn the speed to high. Mix for another 2 minutes until the meringue turns into stiff peaks.
Decorate the pie with the meringue by using a soft spatula to completely cover the yellow filling. Make any kind of shape you like.
Set in the oven on the lowest rack and bake for several minutes until the peaks turn a nice golden-brown color. Remove the pie from the oven and let it cool on a wire rack. Once cool, refrigerate the pie for at least an hour. Then? Paradise!
Notes
P.S. For the meringue, always make sure to use Egg Whites at room temperature! For this recipe, you can save the egg whites in a sealed container from the day before when you make the filling.
After decorating with the meringue, you can also use a kitchen torch to brown the meringue instead of baking it in the oven if you prefer.
If you can't find Cream of Tartar, substitute it with fresh Lemon Juice or White Vinegar. One tsp of cream of tartar can be substituted with two tsp of lemon juice or white vinegar.
The pie can be chilled in the fridge for up to three days.
After storing the pie in the fridge, if you see some juice coming out at the bottom of the pie, lucky you! Use a spoon to get all the juice!