key lime pie

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Knead the flour, 80 g butter in flakes, 1 pinch of salt and 6 tablespoons of cold water into a smooth dough. Wrap in foil and chill for about 30 minutes. Roll out the dough thinly. Cut out 6 circles (approx. 14 cm Ø). Grease the small pitons (12 cm Ø) and line them with the circles. Press the edges firmly, prick the base several times with a fork.

2. 2

   Chill for another 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes, let cool off. Wash 1 lemon and rub dry. Squeeze all lemons. Fill up juice with water to 350 ml. Boil up with lemon peel, 150 g sugar and 1 tablespoon butter. Stir starch and 4 tablespoons of water until smooth, thicken juice with it. Boil up again while stirring. Separate the eggs. Mix the egg yolks and 2 tablespoons of hot cream, stir into the rest of the cream. Pour cream gradually into the tartlets, chill for 30 minutes.

3. 3

   Stir starch and 4 tablespoons of water until smooth, thicken juice with it. Boil up again while stirring. Separate the eggs. Mix the egg yolks and 2 tablespoons of hot cream, stir into the rest of the cream. Pour cream gradually into the tartlets, chill for 30 minutes. Beat the egg whites until stiff. Add 100 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 approx. 5 minutes. Dust with icing sugar

4. 4

   Beat the egg whites until stiff. Add 100 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 approx. 5 minutes. Dust with icing sugar

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
480 kcal

CARBS
75 g

FATS
16 g

PROTEINS
8 g