Tangy Key Lime Pie

Using a serrated knife, carefully cut lime into very thin slices. Place into a shallow heatproof container.

Combine water and sugar in a small saucepan over a medium heat and bring to the boil. Cook until sugar has dissolved and mixture has reduced slightly. Pour over lime slices and allow to cool completely.

Preheat oven to 100°C (fan forced). Transfer lime slices to a tray lined with baking paper and bake for 20 minutes. Turn lime slices over and bake for a further 15 minutes. Allow to cool on tray.

Preheat oven to 140°C (fan forced). Grease a 23cm tart tin or pie dish.

In a food processor, process biscuits into fine crumbs. Add melted butter, process to combine. Firmly press mixture into the base and side of dish. Refrigerate for 10 minutes.

Whisk egg yolks, condensed milk, lime zest, juice, Vanilla Bean Paste and a small drop of Green Food Colour Gel until smooth.

Pour into prepared crust and bake for 25-30 minutes. Allow to cool completely before refrigerating for 2 hours.

In a small saucepan, combine water, Glucose Syrup and sugar. Set over a medium-high heat, without stirring, until syrup reaches softball stage (112°C).

While syrup is cooking, place egg whites in the bowl of a stand mixer. Whisk on low until soft peaks form and the syrup has reached softball stage. Pour the hot syrup down the inside of the bowl in a slow, steady stream. Increase the speed to high and whisk to firm peaks and bowl is cool to the touch. Add Vanilla Extract and briefly mix to incorporate.

Pile and swirl meringue on top of chilled pie and brown meringue using a blow torch.