Key Lime Tart

• Crust:
• 3/4 cup cake flour
• 1/2 teaspoon sugar
• Dash of salt
• 2 tablespoons chilled butter, cut into small pieces
• 1 tablespoon olive oil
• 2 tablespoons ice water
• 1/2 teaspoon cider vinegar
• Filling:
• 4 teaspoons grated lime rind
• 1/2 cup fresh lime juice (about 4 limes)
• 4 large pasteurized egg yolks
• 1 (14-ounce) can fat-free sweetened condensed milk
• Meringue:
• 1/4 teaspoon cream of tartar
• 3 large pasteurized egg whites
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/2 teaspoon sugar, and salt in a food processor; pulse 2 times or until combined. Add butter and oil; pulse 5 times or until mixture resembles coarse meal. Drizzle flour mixture with water and vinegar; pulse 10 times or just until combined. Gently press mixture into a 3-inch circle on plastic wrap, and cover and chill for 30 minutes.
2. Preheat oven to 425u0b0.
3. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Remove remaining plastic wrap. Press dough against bottom and sides of pan. Pierce bottom of dough with a fork. Line bottom of dough with a piece of parchment paper; arrange pie weights on paper. Bake at 425u0b0 for 16 minutes or until edge is lightly browned. Remove pie weights and parchment paper; bake an additional 5 minutes or until bottom of crust is lightly browned. Cool on a wire rack.
4. Reduce oven temperature to 350u0b0.
5. To prepare filling, combine rind, juice, egg yolks, and milk, stirring with a whisk until well blended. Pour into prepared crust. Bake at 350u0b0 for 15 minutes or until set. Remove tart from oven; place on a wire rack.
6. Increase oven temperature to 425u0b0.
7. To prepare meringue, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form; beat in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Make peaks with the back of a spoon (shown here). Bake at 425u0b0 for 4 minutes or until golden brown. Serve chilled or at room temperature.

crust, cake flour, sugar, salt, butter, olive oil, water, cider vinegar, filling, lime rind, lime juice, egg yolks, condensed milk, meringue, cream of tartar, egg whites, sugar, vanilla

Taken from www.myrecipes.com/recipe/key-lime-tart (may not work)