Key-Lime-Pie

Ingredients

Directions

1. 1

   Knead the flour, 80 g butter into small pieces, 1 pinch of salt and 6 tablespoons of cold water into a smooth dough. Cover and chill for about 30 minutes. Roll out the dough round (30 cm Ø).

2. 2

   Grease a tart mould with lift-off base (26 cm Ø) and dust with flour. Place the dough inside, press the rim well. Prick the base several times with a fork. Line with baking paper and fill with dried peas.

3. 3

   Bake blind in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Remove dry peas and baking paper and bake again for another 5 minutes. Let them cool down.

4. 4

   In the meantime, wash untreated lemons and rub dry. Finely grate the peel of one lemon, and peel the zest from the other lemon. Squeeze all lemons. Separate the eggs. Fill lemon juice with water to 700 ml.

5. 5

   Bring to the boil with the finely grated lemon rind, 300 g sugar and 2 tablespoons butter. Mix the starch with 100 ml cold water until smooth. Boil the lemon stock and thicken with it while stirring vigorously and continue cooking for about 1 minute.

6. 6

   Mix 6 egg yolks with some cream, then stir into the rest of the cream. Gradually pour the cream into the tart tin, chill for 1 hour. Beat the egg whites until stiff. Add 200 g sugar. Continue beating until the sugar has dissolved.

7. 7

   Spread the meringue loosely over the cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-8 minutes. Decorated with lemon zest, it is best to serve immediately.