preheats the oven to 180 ° C.
prepare the dough by crushing the cookies (as for a base or a base of Cheesecake pie) then mix the crumbs obtained with the melted butter.
bake the cookie / butter mixture at the bottom of a soft pan (or even better, a springform pan) using a spatula or your hands, and place the dough in the oven for 8 minutes so that she pre-cooks.
during this time, you can prepare the lime cream which will serve as a device. Beat the egg yolks, milk, lime juice and zest until the mixture becomes frothy.
remove the tart shell from the oven, pour the lime cream into the pan and bake again for 8-10 minutes, until the cream takes a solid appearance.
continuing to monitor the oven regularly, prepare the meringue. Beat the egg whites, vanilla, sugar and white vinegar (or cream of tartar if you got it) in a glass bowl at medium or slow speed. You must obtain a pearly white mixture, shiny and which forms points when you withdraw the whips.
cover the pie with meringue using a silicone spatula (or a large spoon). Start by delicately placing the meringue on the outer edges of the pie to form a circle, then repeating the operation towards its center until the lime cream is completely covered.
return to oven until meringue becomes slightly firm, but before it is too golden.
place the mold in the fridge and let cool at least 2 hours before unmolding and serving the pie.