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Figueroa4
Lime meringue pie
Sweet fresh cake with lime and egg white foam.
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Ingredients
Directions
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Grease the cake tin with some butter and cover the bottom with baking paper.
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Melt the butter in a saucepan. Grind the biscuits in the food processor and mix with the butter.
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Spread the biscuit-butter mixture over the bottom of the spring form and press. Put in the refrigerator until use.
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Preheat the oven to 150 ° C.
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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.
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Split the eggs and store the proteins. Put the egg yolks and condensed milk in a bowl and beat together with a whisk.
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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.
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Switch the oven off, set the door ajar and allow to cool completely in 2 hours.
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Then put in the refrigerator for at least 2 hours.
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Heat for serving the sugar with the syrup and water to 116 ° C (use the thermometer).
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Meanwhile, use a mixer to whisk the egg whites with the salt in a fat-free bowl.
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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.
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Divide the protein into nice peaks over the cake.
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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.
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Nutrition
400Calories
Sodium3% DV75mg
Fat28% DV18g
Protein14% DV7g
Carbs17% DV52g
Fiber12% DV3g
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