Method

• 1.
  Preheat the oven to 150°C.
• 2.
  To make pie crust, place crackers and 1/2 cup (110g) sugar in a food processor and whiz to fine crumbs. Add butter and pulse to combine. Press firmly into the base, side and rim of a 24cm, 8-cup (2L) round pie dish, covering completely. Place on a baking tray and chill for 20 minutes.
• 3.
  For the filling, whisk all ingredients in a bowl until well combined. Lightly brush pie crust with some of the filling, then pour in remaining filling. Bake for 1 hour or until there is a only a slight wobble over tart. Stand for 30 minutes to cool to room temperature, then chill overnight to set.
• 4.
  The next day, for the meringue, place eggwhites and remaining 11/2 cups (330g) sugar in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir continuously until sugar dissolves and it reaches 72°C on a sugar thermometer.

• 5.
  Transfer to a stand mixer fitted with the whisk attachment and whisk on high for 10 minutes or until stiff, glossy and cooled.
• 6.
  Transfer to a large piping bag fitted with a 1.5cm star nozzle. Pipe peaks over pie to cover. Use blowtorch to caramelise meringue.
• 7.
  Scatter with finger lime pearls, if using, to serve.