a. In a small bowl stir together graham crumb and sugar.
b. Brush tops of pastry with the whisked egg. Sprinkle tops with graham sugar crumb.
c. Refrigerate pastry for 10 minutes before baking.
Meringue:
a. Using an electric hand mixer, beat cream cheese and condensed milk until smooth. Add in lime juice and zest and beat until combined. In a separate bowl, using an electric hand mixer, beat heavy cream until stiff peaks form.
b. Gently fold whipped cream into lime mixture. Spoon filling into a piping bag fitted with a
#1B Tip. Gently press a small hole into the center bottom of each pastry and pipe cream filling into pastry.
c. Using an electric hand mixer, begin by beating egg white until stiff peaks form.
d. Next make sugar syrup. Add sugar and water to a small sauce pot over medium high heat. Bring it to a fast boil until the sugar thermometer reaches 120ºC/250ºF.
e. As soon as the syrup reaches the correct temperature, carefully pour it onto the egg whites in a thin, steady stream as you beat on slow with the electric hand mixer. Be careful not to pour the hot syrup directly onto the beaters, as it may stick to them or splash back.
f. When all the syrup has been mixed in, continue to whisk the meringue until it has cooled and is shining and stiff peaks form. Allow to cool completely before using.
g. Spoon cooled meringue into a piping bag fitted with a #1B Tip. Pipe a single dollop onto the tops of each pastry. Torch meringue to golden. Garnish with fresh lime zest. Serve immediately or refrigerate until ready to serve.
Tip – Pastry, key lime filling and meringue all can be made one day in advance to help save on time. Just assemble deserts when ready to serve.
*Italian meringue can be stored in the fridge for up to two days.
*Filling can be made a day in advance and stored in the fridge overnight until ready to
use.
