Lemon Lime Meringue Pie

Preheat the oven to 325 degrees F.

TO MAKE THE CUSTARD: In a large mixing bowl, whisk the eggs, sugar, lime juice, lemon juice, heavy cream and zest together until well combined. Pour the mixture into the pre-baked pie shell and set the pie on a baking sheet. Bake for 40 to 45 minutes. When baking custard it is important to remember that cooking times vary; fresher eggs cook faster than older eggs. To check the custard, gently jiggle the pie. If the custard is set, it will shake as a firm unit; if underdone, waves of custard will shiver in the center. If the custard needs more time, continue cooking, checking every 5 minutes, until done. Remove the pie from the oven.

Cool the pie for 15 to 20 minutes before refrigerating. Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.

TO MAKE THE MERINGUE: Preheat the oven to its highest setting. In a small, heavy-bottomed pan, dissolve the brown sugar in the water. Cook the sugar over medium-high heat until it registers 240 degrees F. on a candy thermometer; this will take about 20 minutes.

In an electric stand mixer, beat the egg whites to soft peaks and carefully add the hot sugar to the egg whites, avoiding the rotating whisk. Continue to beat until the meringue is stiff and glossy. With a flexible spatula, pile the meringue over the pie. Bake until the meringue turns golden on top, about 3 to 5 minutes.