key lime pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix flour and icing sugar. Add cold butter in cubes and a tablespoon of ice-cold water and knead with the dough hooks of the hand mixer. Then knead quickly with your hands to a smooth dough. Wrap dough in foil and chill for one hour. Roll out the dough between two layers of foil to form a circle (28 centimetres in diameter). Grease a pie mould (24 centimetres diameter) and line it with the dough.

2. 2

   Prick the base of the dough several times with a fork and cover with a round piece of baking paper. Put peas into the tin. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15 minutes. Remove the pie tin, remove the dried peas and paper and bake for another ten minutes. In the meantime, separate the eggs for the cream. Place six egg yolks and condensed milk in a bowl and whisk until thick and creamy. Wash two limes hot, dab dry, finely grate the peel and add to the cream. Squeeze all limes, measure 1/8 litre juice and stir briefly into the cream. Spread the cream on the pie base and spread. Bake in a preheated oven at the same temperature for 20 to 25 minutes. Beat the egg whites until stiff, gradually adding the sugar. Spread the meringue mixture on the cake and spread it loosely in waves.

3. 3

   Wash two limes hot, dab dry, finely grate the peel and add to the cream. Squeeze all limes, measure 1/8 litre juice and stir briefly into the cream. Spread the cream on the pie base and spread. Bake in a preheated oven at the same temperature for 20 to 25 minutes. Beat the egg whites until stiff, gradually adding the sugar. Spread the meringue mixture on the cake and spread it loosely in waves. Under the preheated grill on the bottom shelf, brown lightly for about five minutes. Leave the pie to cool in the mould and consume on the same day if possible

Nutrition Facts

KCAL
310 kcal

CARBS
36 g

FATS
15 g

PROTEINS
7 g