In a bowl of a stand mixer with the wire whisk attached, place the egg white and whip it on medium-high speed. Make sure the bowl is dry and clean.
In a small pan, heat the water and the regular sugar to create caramel sauce. It will gradually become thicker. You will know when it’s ready when you take some of it with a skimmer and blow softly and you see bubbles going through the wholes of the skimmer. =D. Turn off the heat.
When the egg white is at soft peaks, add the icing sugar and mix for 3 minutes and pour the hot caramel into the beating egg white very slowly and steady. After all of the sugar mixture is added, increase the speed to high and beat until the bowl is cool to the touch. It could take about 5-10 minutes. You can check out a more detailed recipe for Italian Meringue HERE.
Place the meringue on top of the pie the quickly. Once the meringue sets up, it’s hard to work with it. If this ever happens, you just need to put it back into the mixer and whip until stiff peaks form again.
To decorate, I used the back of a tablespoon and I pressed it against the meringue and pushed it up many times all over the meringue. It forms those cute peaks. The final touch was extra lime zest spread all over the pie.