Key Lime Pie

• 1/2 cup coconut oil
• 1/2 lb white chocolate
• 3.5 oz lady finger cookies, crumbed
• 3 1/2 cups cornflakes, finely crushed
• 1 - 13.5 oz can sweetened condensed milk
• 1 tbsp butter
• 1/4 cup heavy cream
• 1 1/4 cups granulated sugar
• 3-4 None lemons, zest from 2, juice from 3 or 4
• 1/2 cup cornstarch
• 3 None eggs, separated + 3 yolks

1. Grease a 9 1/2 inch loose-bottomed tart pan. Melt coconut oil and chocolate, stirring occasionally. Add cookie and cornflake crumbs then press mixture into base and sides of prepared pan. Chill for 1 hour.
2. Bring condensed milk, butter, cream, 1/2 cup sugar, 1 cup water and lemon zest to a boil, stirring. Remove from heat. Mix 2/3 cup lemon juice with cornstarch then add to pan, return to heat and bring to a boil, stirring. Simmer for around 1 min until thickened. Whisk 6 egg yolks with 2 tbsp warm cream. Combine mixture with remaining warm cream, whisking, then pour into tart shell and smooth top. Chill for at least 2 hours.
3. Whisk whites to stiff peaks, gradually adding remaining sugar. Add 1 tbsp lemon juice then spread meringue in swirls over top of cooled tart. Using a kitchen blowtorch, torch meringue until golden brown.

coconut oil, white chocolate, finger cookies, cornflakes, condensed milk, butter, heavy cream, sugar, lemons, cornstarch, eggs

Taken from recipes-plus.com/api/v2.0/recipes/22012 (may not work)