key lime pie

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix flour and salt in a bowl. Add 4 tablespoons cold water, lard and 75 g butter in small pieces and knead with the dough hooks of the hand mixer. At the end knead briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 30 minutes. Grease 6 tartlet cups with lift-off base (approx. 12 cm Ø) and dust with flour (or a large pie tin approx. 23 cm Ø). Roll out the dough thinly on a lightly floured work surface and cut out 4 circles (each approx. 15 cm Ø). Line 4 moulds with the dough, press the rim well and cut off any excess dough.

2. 2

   Prick the cake several times with a fork. Knead the rest of the dough again, roll out and cut out 2 more circles and place them in the remaining moulds. Place the ramekins in a cool place for about 1 hour. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 15-20 minutes. Wash 2 limes and grate the peel. Squeeze all limes and measure approx. 200 ml juice. Remove 1 teaspoon of juice and set aside for the meringue. Fill up the rest of the juice with water to 500 ml and put it into a pot. Add 150 g sugar, 10 g butter and lime zest and bring to the boil. Stir starch with about 6 tablespoons of cold water until smooth, pour into the liquid and bring to the boil while stirring. Boil for about 1 minute, then remove from the heat. Separate the eggs and chill the egg whites. Mix egg yolks with 1-2 tablespoons of hot cream, then stir into the remaining cream.

3. 3

   Remove 1 teaspoon of juice and set aside for the meringue. Fill up the rest of the juice with water to 500 ml and put it into a pot. Add 150 g sugar, 10 g butter and lime zest and bring to the boil. Stir starch with about 6 tablespoons of cold water until smooth, pour into the liquid and bring to the boil while stirring. Boil for about 1 minute, then remove from the heat. Separate the eggs and chill the egg whites. Mix egg yolks with 1-2 tablespoons of hot cream, then stir into the remaining cream. Spread the hot cream into the tartlets, let them cool down and put them in a cool place for about 30 minutes. Beat the egg whites until stiff, pour in 100 g sugar and fold in. Finally add 1 teaspoon lime juice and continue beating briefly. Spread the meringue mixture over the cream in the tartlets, press small depressions into the mixture with a teaspoon and pull out tips. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Serve dusted with icing sugar

4. 4

   Spread the hot cream into the tartlets, let them cool down and put them in a cool place for about 30 minutes. Beat the egg whites until stiff, pour in 100 g sugar and fold in. Finally add 1 teaspoon lime juice and continue beating briefly. Spread the meringue mixture over the cream in the tartlets, press small depressions into the mixture with a teaspoon and pull out tips. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown. Serve dusted with icing sugar

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
530 kcal

CARBS
70 g

FATS
24 g

PROTEINS
7 g