Orange-Lime Meringue Pie

Ingredients:

• 18 cinnamon graham cracker sheets, broken
• 110 g unsalted butter, melted
• 4 large eggs, separate the yolks from the whites
• 1 can (400 g) of condensed milk with sugar
• Zest of 1 lime
• Zest of 1 orange
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed orange juice
• 1/4 cup sugar

Preparation:

1. Position a rack in the middle of the oven; preheat the oven to 350°F (175°C). Crush the graham crackers in a food processor. Gradually add the melted butter, beating until the crumbs are moist but still crumbly. Pour the mixture into an 8-inch (20 cm) springform pan and press it into the bottom and sides, using the bottom of a measuring cup to help. The sides of the cake should be at least 1 inch (2.5 cm) high.
2. In a medium bowl, combine the egg yolks, condensed milk, lime zest, and orange juice. Spread the filling over the crust and bake until set, 30-35 minutes. Let cool to room temperature.
3. Place the oven rack in the middle position and preheat the oven to broil. Beat the egg whites with a mixer fitted with a whisk attachment on medium speed until foamy. Slowly add the sugar and beat until the meringue forms a glossy, fluffy texture. Increase the speed and continue beating until medium, glossy, but not dry, peaks form.
4. Spread the meringue over the pie, using a spoon to create decorative swirls. Bake on the middle rack of the oven until the meringue begins to brown on top, about 3 minutes. Serve the pie warm or let it cool to room temperature.