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2. Preheat the oven to 250°F. Line a baking sheet with parchment paper. Sprinkle the confectioners’ sugar on a small plate. Dredge each lime slice in the sugar, turning to coat both sides. Transfer the slices to the prepared baking sheet. Bake until the slices are just stiff but not brown, about 40 minutes. Transfer to a wire rack to cool.

3. To serve, arrange the lime slices around the tart, or make a slit halfway through each slice, and tuck into slices of pie.

graham-nut crust

MAKES ONE 13½ × 4¼-INCH CRUST

¼ cup pecans

10 graham crackers (5 ounces)

3 tablespoons sugar

¼ teaspoon salt

4 tablespoons unsalted butter, melted

1. Preheat the oven to 350°F. Place the pecans in a single layer on a rimmed baking sheet, and toast until they are fragrant, about 8 minutes. Remove from the oven; let cool.

2. Place the graham crackers in a food processor; pulse until fine crumbs form. Add the sugar, salt, and pecans; pulse to combine. Add the butter; pulse until fine crumbs form.

3. Transfer to a 13½ × 4¼-inch tart pan with a removable bottom, and pat evenly into the bottom and up the sides. Place the pan on a baking sheet; bake until the crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool. The crust may be made up to 1 day ahead and stored, covered with plastic wrap, at room temperature.

strawberry chiffon pie

MAKES TWO 8-INCH PIES

If you are using pasteurized egg whites, you do not need to heat them before beating with the sugar and cream of tartar or coarse salt.

1 quart strawberries, hulled, plus 1 pint, for garnish

1 cup plus 2 tablespoons sugar

1½ ¼-ounce envelopes unflavored gelatin (1½ tablespoons)

2 large egg whites

Pinch of cream of tartar

2 tablespoons fresh lemon juice

½ cup crème fraîche

Almond Shortbread Crust (recipe follows)

1. Combine 1 quart strawberries and ½ cup sugar in the bowl of a food processor fitted with the metal blade; process until smooth, about 3 minutes; you should have 3 cups puree. Transfer half to a large heatproof mixing bowl; sprinkle the gelatin over the top; let soften, about 5 minutes.

2. In a heatproof bowl of an electric mixer, combine the egg whites with the cream of tartar and ½ cup sugar. Place the bowl over a saucepan of simmering water, and whisk until the mixture is hot to the touch and the sugar is dissolved, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 2 minutes.

3. Place the gelatin mixture over the pan of simmering water, stirring occasionally, until the gelatin dissolves, about 5 minutes; remove from heat. Gradually whisk in the remaining puree; whisk in the lemon juice.

4. In a small bowl, whisk the crème fraîche until soft peaks form; whisk into the puree mixture. Whisk in one-third of the egg whites to lighten; fold in the remaining whites just until they are combined (do not overmix). Divide among the crusts; refrigerate, covered with plastic, until the mixture is set, at least 4 hours or overnight.

5. Thinly slice the remaining pint strawberries. Place in a small bowl, and sprinkle with the remaining 2 tablespoons sugar. Let stand at room temperature until the juices are running, at least 30 minutes and up to 2 hours. Serve the pie, cut into wedges and garnished with sliced strawberries.

almond shortbread crust

MAKES TWO 8-INCH CRUSTS

40 shortbread cookies (about 18 ounces)

1¼ cups blanched whole almonds, toasted

5 tablespoons sugar

½ teaspoon salt

½ cup (1 stick) unsalted butter, melted

1. Preheat the oven to 350°F. Place the cookies in the bowl of a food processor fitted with the metal blade, and process until fine crumbs form. Add about ¾ cup almonds with the sugar and salt; process until fine crumbs form. Add the butter, and process until the mixture comes together.

2. Coarsely chop the remaining almonds, and stir into the crust mixture. Press into the bottom and sides of 2 8-inch pie plates to form a crust, and bake until they are just turning golden, about