| | FOR CRUST |
| 1 1/4 | c | Unbleached all purpose flour |
| 2 | tb | Sugar |
| 1/2 | ts | Grated lime peel |
| 1/4 | ts | Salt |
| 1/2 | c | Chilled unsalted butter; cut into pieces (1 |
| | ; stick) |
| 1 | lg | Egg yolk |
| 1 | tb | Cold water |
| | FOR FILLING |
| 1 1/4 | c | Plus 2 tablespoons sugar |
| 1 | c | Whipping cream |
| 1/2 | c | Dry white wine |
| 4 | lg | Eggs |
| 2 | lg | Egg yolks |
| 1 | tb | Grated lime peel |
| 1 | tb | Cornstarch |
| 3/4 | c | Fresh lime juice |
| | FOR MERINGUE |
| 1/4 | c | Water |
| 1 | | Piece vanilla bean; (3-inch) |
| 1/2 | c | Sugar |
| 3 | lg | Egg whites |
| | FOR BERRY TOPPING |
| 2 | tb | Fruit-flavored liqueur; such as creme de |
| | ; cassis, raspberry |
| | ; liqueur (framboise) |
| | ; or Grand Marnier |
| 2 | tb | Sugar |
| 1/2 | ts | Grated lime peel |
| 2 | c | Assorted fresh berries; such as |
| | ; blackberries, |
| | ; blueberries, |
| | ; raspberries, |
| | ; boysenberries and |
| | ; sliced, hulled |
| | ; strawberries |
| | Mint leaves; (optional) |
