Key Lime Parfaits

• Curd
• 1/2 cup fresh Key lime juice
• 1 cup sugar
• 6 large egg yolks
• 2 teaspoons loosely packed Key lime zest
• Pinch of kosher salt
• 6 tablespoons butter, cut into 6 slices
• Meringue
• 2 large egg whites
• 1/2 cup sugar
• 1/8 teaspoon cream of tartar
• Additional ingredient
• 2 cups graham cracker crumbs

1. Prepare Curd: Whisk together first 5 ingredients in a medium saucepan. Cook mixture over medium heat, stirring constantly with a wooden spoon, 10 to 12 minutes or until thickened and bubbles form around edges.
2. Remove from heat, and add butter, 1 slice at a time, whisking until blended after each addition. Transfer mixture to a medium-size glass bowl, and place plastic wrap directly on warm curd. Chill 4 to 6 hours.
3. Prepare Meringue: Pour water to a depth of 2 inches into a 2-qt. saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and let simmer. Beat egg whites and next 2 ingredients in a 2 1/2-qt. bowl at medium speed with an electric mixer until blended. Place bowl over simmering water, and beat at medium speed 9 minutes or until soft peaks form. Remove from heat. Beat at high speed 2 minutes or until stiff peaks form.
4. Divide graham cracker crumbs among 6 bowls or jars; top with lime curd.
5. Spoon meringue into a large zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe meringue over curd in bowl. If desired, brown meringue using a kitchen torch, holding torch 2 inches from meringue and moving torch back and forth.
6. Note: We recommend using a pro-style kitchen torch ($20 at amazon.com or housewares retailers).

curd, fresh key lime juice, sugar, egg yolks, lime zest, kosher salt, butter, meringue, egg whites, sugar, cream of tartar, additional ingredient, graham cracker crumbs

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