Lime meringue pie with tropical fruit

Whisk 1 1/3 cups water, 1 cup sugar, 1/4 cup cornstarch and 1/8 tsp salt over the heat until thickened.

Whisk in six egg yolks; when it returns to a boil, add fresh lime juice, grated lime zest and three tablespoons of butter.

Pour the hot filling into a prepared crumb crust (Maria wafers in a graham cracker crust recipe); cool to room temperature, then refrigerate a couple of hours to firm up.

Set the mixer bowl over a pot of simmering water with four egg whites and a cup of sugar; whisk two or three minutes until warm to the touch, for a marshmallowy, more stable meringue.

Beat on medium-high about five minutes to stiff, glossy peaks.

Scoop the meringue around the edge of the pie with an ice cream scoop and swirl with a little spatula; pile chopped tropical fruit in the middle.

Brown the meringue with a kitchen torch.