Lime meringue pie

Name: lime meringue pie
Cook time: 30 min
Total time: 290 min
Yield: 12
Cuisine: American
Ingredients: 150 g unsalted butter or margarine; 300 g digestive cookies variations possible; 6 lime; 397 g condensed whole milk; 4 medium sized egg; 75 ml tap water; 1 el pouring syrup; 200 g granulated sugar; 1 mespoint salt

Sweet fresh cake with lime and egg white foam.

Ingredients

Kitchen Stuff

1 baking paper
1 cake mold (Ø 28 cm)
1 food processor
1 kitchen thermometer

Directions

Grease the cake tin with some butter and cover the bottom with baking paper.
Melt the butter in a saucepan. Grind the biscuits in the food processor and mix with the butter.
Spread the biscuit-butter mixture over the bottom of the spring form and press. Put in the refrigerator until use.
Preheat the oven to 150 ° C.
Meanwhile, grate the green skin of 2/3 of the cleanly scrambled limes and squeeze out all the fruit until you have 300 ml of juice per pie.
Split the eggs and store the proteins. Put the egg yolks and condensed milk in a bowl and beat together with a whisk.
Stir in the lime zest and juice. Pour the lime mixture into the spring form and bake for about 20 minutes in the oven until the filling has solidified.
Switch the oven off, set the door ajar and allow to cool completely in 2 hours.
Then put in the refrigerator for at least 2 hours.
Heat for serving the sugar with the syrup and water to 116 ° C (use the thermometer).
Meanwhile, use a mixer to whisk the egg whites with the salt in a fat-free bowl.
Add the hot sugar syrup to the egg whites in a thin stream. Continue to beat until the protein is completely cool. This takes 15 min.
Divide the protein into nice peaks over the cake.
Burn the egg white golden brown with the crème brûlée burner and the dots dark or put the cake under the oven grill for 2-3 minutes.