Key-Lime-Pie

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Knead flour, 75 g sugar, 1 egg and 125 g butter in flakes first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap dough in foil and chill for about 30 minutes

2. 2

   Roll out the dough round (32 cm Ø). Grease a springform pan (24 cm Ø) and dust with flour. Put the dough into it, press the rim well. Prick the base several times with a fork. 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 in a blind oven. Remove dry peas and baking paper and bake again for another 5 minutes. Allow to cool down

3. 3

   Wash untreated lemons, rub dry. Finely grate the peel. Squeeze all lemons. Separate the eggs. Chill the egg white. Fill up lemon juice with water to 500 ml. Bring to the boil with the grated lemon zest, 200 g sugar and 2 tablespoons butter. Mix starch with 100 ml cold water until smooth. Boil the lemon stock and thicken it while stirring vigorously and continue to boil for about 1 minute. Mix 4 egg yolks with some cream, then stir into the rest of the cream. Fill the cream into the mould, chill for about 1 hour

4. 4

   Beat the egg whites until stiff, gradually adding 100 g sugar. Continue beating until the sugar has dissolved. Remove the cake from the tin, divide it into pieces and place on a baking tray. Pour the meringue mixture into a piping bag with a star-shaped spout and spray loosely onto the pieces. Bake under the preheated grill of the oven for 3-4 minutes until brown. Serve immediately

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
340 kcal

CARBS
50 g

FATS
13 g

PROTEINS
4 g