Key Lime Pie topped with Burnt French Meringue

Crust: Preheat the oven to 375 degrees F. Butter six 4-in. pie molds. Cut out a piece of parchment paper to match the size of the molds and place on the bottom. Cut three rounds from each puff pastry sheet slightly larger than the molds.

Place puff pastry inside the molds and press up the sides. Pour ceramic pie weights in each mold to fill to the top and put on a sheet pan. Bake the pie crusts until baked through and browned, about 30 min. Remove and let cool (with the pie weights).

Filling: Put the sugar, eggs, key lime juice, and corn syrup in a medium saucepan over medium heat.

Cook, constantly whisking, until the curd starts to thicken and lighten in color, about 6 mins. Continue cooking until thickened, about 2 more mins.

Stir in the pats of butter all at once, and then remove from the heat. Continuing whisking until the butter has melted and is well incorporated into the curd.

Pour the curd into a bowl and apply a layer of plastic wrap to the surface. Let it cool to room temperature first (about 10 min.), then refrigerate until completely cooled.

Meringue Topping: Fit a stand mixer with the whisk attachment. Whisk the egg whites on medium-high speed until they start to froth, about 1 min.

Then add sugar and continue beating until it turns glossy and forms stiff peaks, about 6 mins. Remove and reserve in the fridge.

Remove the pie weights and parchment from the pie molds. Evenly pour the cooled lime curd into the pies. Spread the meringue topping over the top. Using a chef’s torch, carefully torch the meringue peaks until they are thoroughly golden brown. Serve.