- Ingredients FOR THE LIME CURD: large eggs, 1 cup sugar, 2/3 cup fresh lime juice, 10 tablespoons unsalted butter diced softened.

- Ingredients FOR THE STREUSEL: 1 1/2 cup all-purpose flour, 6 tablespoons sugar, 1 1/2 teaspoon baking powder, 1 tablespoon lime zest, 2 teaspoon water, 1/2 teaspoon kosher salt and 7 tablespoons unsalted butter cubed and frozen.

- Ingredients FOR THE MERINGUE TOPPING: 4 large egg whites room temperature, 3/4 cup sugar, 1 teaspoon vanilla extract and 1 lime for zesting.

- Method FOR THE LIME CURD:

• In large heatproof bowl, whisk eggs, sugar and juice to blend. Set bowl over large saucepna of simmerring water. Whisk mixture constantly for 5 to 8 minutes or until light and fluffy and thick enough to coat back of spoon. Remove bowl from heat and cool 5 minutes. Whisk in butter. Divide curd among mason jars. Cover and refrigerate 1 hour or until chilled and set.

- Method FOR TO MAKE THE STREUSEL:

• Preheat the oven to 350°F in large bowl, mix flour, sugar, baking powder, zest, water and salt. Using fingers, rub butter into flour mixture until medium-size clumps form. Spread streusel onto nonstick baking sheet and freeze until firm. Once firm, bake streusel for 15 minutes or until golden. Set aside and cool.

- Method FOR TO PREPARE THE MERINGUE TOPPING:

• In a medium heatproof bowl placed over a saucepan of simmering water, whisk egg whites and sugar constantly for 8 minutes or until egg white mixture is frothy and sugar granules have dissolved. Remove bowl from heat and add vanilla. Using an electric hand mixer, whip on medium speed for 4 to 6 minutes or until meringue holds stiff, glossy peaks. Transfer meringue to piping bags fitted with star shaped piping tip.

- TO SERVE: Generously spoon streusel over chilled curd. Pipe meringue over streusel. Using kitchen blow torch. gently torch meringue until lightly browned. Grate lime zest over meringue and serve.