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1
Preheat oven to 350 degrees F.
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2
To make the crust by hand: Place in a plastic bag and use a rolling pin to crush.
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3
In a medium bowl, combine crumbs and sugar; stir in melted butter.
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4
To make the crust in a food processor: Process crackers and sugar until crackers are finely crushed, about 20 seconds; add melted butter and pulse until incorporated, about 10 pulses.
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5
Press mixture into a 9 inch pie pan using the back of a spoon.or your fingers.
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6
Bake crust until just set, about 6 minutes (crust will only color slightly).
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7
Meanwhile, in a medium bowl, lightly whisk together egg yolks with the sweetened condensed milk; gradually beat in the lime juice (mixture will thicken) and the zest; set aside.
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8
In the bowl of a stand mixer (or a large bowl and an electric mixer) beat egg whites until foamy; add the cream of tartar and beat until stiff peaks form; set aside.
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9
In a saucepan, stir together sugar and water, then heat over medium heat until the sugar dissolves; reduce heat to a simmer and cook, stirring occasionally, until the soft ball stage (236 degrees F); remove from heat.
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10
With the mixer on low speed, gently pour syrup over the egg whites until incorporated; increase heat to high and beat 2 minutes.
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11
Remove 2 cups of the meringue, then cover the remainder with plastic wrap and set aside.
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12
Fold the 2 cups of meringue into the lime mixture; pour int crust.
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13
Bake (at 350 degrees F) until set, 15 minutes.
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14
Spread remaining meringue over entire surface of pie and sprinkle with powdered sugar (to create extra crunch), if desired.
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15
Return pie to oven for 5 minutes, then turn on broiler and cook 20 seconds to 1 minute until meringue is golden.
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16
Cool pie at least 4 hours before serving; use a wet, thin knife to cut.
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17
Store, uncovered, in the refrigerator, up to 3 days.
