Add <quantity>120<unit>g</unit></quantity> of room temperature butter and <quantity>100<unit>g</unit></quantity> of caster sugar to a stand mixer bowl

Mix on high speed with paddle attachment until pale yellow

Add <quantity>1</quantity> egg and mix to incorporate

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour and <quantity>½<unit>tsp</unit></quantity> of flaky salt and mix until smooth

Wrap the dough in cling film and refrigerate it until firm

Add <quantity>180<unit>g</unit></quantity> of sugar mixed with <quantity>3<unit>g</unit></quantity> of agar agar to a medium saucepan

Add the zest of <quantity>2</quantity> limes

Add <quantity>5</quantity> eggs

Add <quantity>180<unit>ml</unit></quantity> of lime juice

Whisk constantly over medium heat until it thickens. Remove from the heat

Strain it into a bowl

Cover with cling film and make some small holes with the tip of a knife

Refrigerate it until it reaches room temperature

Prepare 2 double layers of cling film over a countertop

Preheat the oven to <temperature>150<unit>°C</unit></temperature>

Remove the dough from the refrigerator, place on a double layer of the cling film and cover it with the other layer

Roll out the dough with a rolling pin until it is large enough to cover the bottom and sides of a medium pie dish

Transfer the dough to a removable bottom tart pan using the cling film. Lightly press the sides to set and remove the remaining clig film

Gently press the sides to make it evenly thick and trim off any excess dough

Bake the dough for 5m until still soft

Remove the dough from the oven and pierce with a fork to prevent air bubbles from deforming the crust

Bake it for 15m until golden. The sweet pastry crust is ready. Let it cool down

Remove the cream from the refrigerator and add <quantity>200<unit>g</unit></quantity> of room temperature butter. Blend until smooth. The lime curd is ready

Add the Lime Curd to the Sweet Pastry Crust and spread evenly with a spatula

Refrigerate the pie until the curd is firm

Add <quantity>180<unit>g</unit></quantity> of egg whites to a stand mixer bowl with the whisk attachment and mix on medium-high speed until foamy but not too firm. Reserve

Add <quantity>450<unit>g</unit></quantity> of sugar to a high side pan

Add <quantity>100<unit>ml</unit></quantity> of water and <quantity>½<unit>tsp</unit></quantity> of vinegar

Stir to dissolve the sugar and turn the heat on to medium. Simmer until it reaches <temperature>116<unit>°C</unit></temperature> and remove from heat

Restart the mixer with the egg whites at medium speed. Pour the hot syrup in a steady stream along the edge of the bowl and continue whisking until the bowl is cool to the touch. The Italian meringue will be ready

Transfer the pie from the pan to a plate

Top the pie with 3 different sized portions of the Italian Meringue to create meringue clouds. The lime meringue pie is ready

Enjoy this indulgent dessert!