Lime Meringue Pie.

 Dough

         2 cups of flour
         4 tbsp butter
         1/2 cup of heavy cream
         1 tsp baking powder

Filling

         1 can of condensed milk
         6 tablespoons of lime juice
         1/2 cup of heavy cream
         1 tbsp grated zest of lime

Meringue

         2 egg whites
         1 cup sugar

How to:

Dough:
     Sift flour, make a hole in the center and place the butter, cream and baking powder. Mix them with the fingertips until the dough completely loosen the hands. Let stand for about 30 minutes in the refrigerator. Roll out the dough, line a pan of removable bottom, stick the bottom with a fork and bake in oven over medium-high 350 for about 20 minutes.
Filling:
     In a bowl, mix together the condensed milk with lime juice. Incorporate the cream and lime zest.
Meringue:

     In a medium saucepan, combine the egg whites with sugar and cook over low heat, stirring often, about 3 minutes. 
Remove from heat and beat in a mixer for about 5 minutes or until doubled in volume. Stop the mixer, fill the pie with lemon cream, top it with the meringue. Return pie to oven for about 10 minutes to brown the meringue. let it cool bring to the fridge for at least 2 hours. Serve cold.