Key-Lime-Pie

Ingredients

Directions

1. 1

   Knead the flour, 80 g butter cut into small pieces, 1 pinch of salt and 6 tablespoons of cold water into a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Roll out dough round (approx. 26 cm Ø). Grease a pie dish (24 cm Ø) and sprinkle with breadcrumbs. Put the dough into it, press the rim. Prick the base several times with a fork.

2. 2

   Line with baking paper and fill with dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Remove dry peas and baking paper and bake again for another 5 minutes. Let them cool down. Wash untreated lemon, rub dry and grate peel. Squeeze all lemons. Separate the eggs. Fill up lemon juice with water to 700 ml. Bring lemon zest, 300 g sugar and 2 tablespoons butter to the boil. Stir starch and some water until smooth and bind the liquid with it. Boil up while stirring. Mix 6 egg yolks and 2 tablespoons of hot cream, stir into the remaining cream.

3. 3

   Fill up lemon juice with water to 700 ml. Bring lemon zest, 300 g sugar and 2 tablespoons butter to the boil. Stir starch and some water until smooth and bind the liquid with it. Boil up while stirring. Mix 6 egg yolks and 2 tablespoons of hot cream, stir into the remaining cream. Fill the cream gradually into the pie tin, chill for 1 hour. Beat the egg white until stiff. Add 200 g sugar. Continue beating until the sugar has dissolved. Spread loosely over the cream. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes. Decorated with dried lemon slices, serve immediately

4. 4

   Beat the egg white until stiff. Add 200 g sugar. Continue beating until the sugar has dissolved. Spread loosely over the cream. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 5-8 minutes. Decorated with dried lemon slices, serve immediately

5. 5

   waiting time approx. 2 hours