Key Lime Pie

Ingredients

• 250 g flour
• 1 packet vanilla sugar
• 1 egg yolk
• 1 pinch salt
• 125 g cold butter
• legumes (for blind baking)
• fat (for the pan)
• 5 egg yolks
• 3 egg whites
• 1 tbsp Cornstarch
• 5 tbsp whipping cream
• 100 g powdered sugar
• 50 ml lime juice
• 50 ml lemon juice
• 1 tsp grated lemon zest
• 3 egg whites
• 100 g powdered sugar
• 1 tsp Lime juice

Instructions

1. 1.

   Knead the dough ingredients with cold butter quickly, shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out the dough and place it in a greased springform pan, lifting up a rim. Line with parchment paper and sprinkle legumes on the bottom. Blind bake in the oven at 200°C for 10 minutes. Remove legumes and paper and let the base cool completely. For the filling whisk egg yolks with cornstarch, cream and 50 g powdered sugar over a water bath until frothy. Fold in lemon juice and zest. Beat egg whites to stiff peaks, add remaining powdered sugar. Gently fold the meringue into the lemon cream. Spread the mixture on the cake base and bake at 150°C for about 25-30 minutes.

2. 2.

   For the meringue topping beat egg whites with lime juice very stiffly and slowly drizzle in powdered sugar, folding gently. Spread the meringue over the baked filling, then briefly gratinate at 250°C until the meringue develops brown tips. Let cool and serve cut into pieces.