INGREDIENTS

INSTRUCTIONS

For Crust: Combine 1 1/4 cups all purpose flour, 2 tablespoons sugar,
1/2 teaspoon grated lime peel and 1/4 teaspoon salt in large bowl.  Add
1/2 cup chilled unsalted butter and cut in, using fingers or  pastry
cutter, until mixture resembles coarse meal. Beat 1 large egg  yolk
with 1 tablespoon water in small bowl until blended. Pour over  flour
mixture. Stir with fork until mixture forms moist clumps.  Gather dough
into ball; flatten into disk. Wrap dough in plastic and  refrigerate
until firm, about 30 minutes.  Roll dough out on lightly floured
surface to 13-inch round. Roll up  dough on rolling pin and transfer to
11-inch-diameter tart pan with  removable bottom. Press dough into pan;
trim edges. Freeze until very  firm, about 1 hour. (Can be prepared 3
days ahead. Cover with plastic  wrap and keep frozen.)  Preheat oven to
400F. Line frozen crust with aluminum foil. Fill  crust with dried
beans or pie weights. Bake until crust is set on  edges, about 12
minutes. Remove beans and foil from crust. Continue  baking until crust
is golden in center, about 14 minutes. Transfer  crust to rack and cool
completely. (Can be prepared 1 day ahead.  Cover with plastic wrap and
let stand at room temperature.)  For Filling: Combine 1 1/4 cups plus 2
tablespoons sugar, 1 cup  whipping cream and 1/2 cup dry white wine in
heavy medium saucepan.  Whisk in 3 eggs, 2 large egg yolks and 1
tablespoon grated lime peel.  Place 1 tablespoon cornstarch in small
bowl. Gradually whisk in 3/4  cup fresh lime juice. Add to mixture in
saucepan. Stir over  medium-high until mixture comes to boil. Continue
to boil 1 minute,  stirring constantly. Transfer mixture to medium
bowl. Cool mixture  completely. (Can be prepared 1 day ahead. Cover and
refrigerate.)  Preheat oven to 350F. Beat remaining egg into filling.
Pour filling  into crust. Bake until filling is set and begins to
bubble around  edge, about 40 minutes. Cool completely. Refrigerate
until well  chilled, about 6 hours. (Can be prepared 1 day ahead. Cover
with  plastic wrap and keep refrigerated.)  For Meringue:  Preheat oven
to 400F. Combine 1/4 cup water and vanilla bean in heavy  small
saucepan. Gently simmer until vanilla bean is tender, about 1  minute.
Remove vanilla bean from water and split lengthwise. Scrape  seeds from
bean into water; return bean to water. Add 1/4 cup sugar  to water and
stir over medium heat until sugar dissolves. Increase  heat and boil
until mixture is thick and syrupy, about 3 minutes.  Remove vanilla
bean from saucepan.  Meanwhile, using electric mixer, beat 3 large egg
whites, in large  bowl until soft peaks form. Gradually add remaining
1/4 cup sugar and  beat mixture until medium peaks form. continued in
part 2

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