Key Lime Pime

Ingredients

• For the dough
• 150 g flour
• 100 g grated hazelnuts
• 1 packet vanilla sugar
• 1 egg yolk
• a pinch of salt
• 100 g butter
• legumes for blind baking
• fat (for the pan)
• 4 egg yolks
• 2 egg whites
• 1 tbsp Cornstarch
• 4 tbsp whipping cream
• 80 g powdered sugar
• 80 ml lemon juice (or lime juice)
• 1 tsp grated lemon zest
• ½ packet gelatin dessert (lemon flavor)
• meringue
• 2 egg whites
• 100 g powdered sugar
• 1 tsp grated lemon zest
• 1 untreated lime

Instructions

1. 1.

   Quickly knead the dough ingredients with cold butter, shape into a ball, wrap in foil and refrigerate for 1 hour. Roll out the dough and place it in a greased pie tin, lifting up the edges. Line with parchment paper and sprinkle legumes over the base. Blind bake in an oven at 200°C fan-forced for about 8 minutes. Remove the legumes and paper and let the base cool completely.

2. 2.

   For the filling beat the egg yolks with cornstarch, cream and half of the powdered sugar over a bain-marie until frothy. Fold in lemon juice and zest, remove from heat and allow to cool. Whip the egg whites stiffly, fold in the 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 minutes.

3. 3.

   Let cool. Prepare gelatin dessert according to package instructions and pour over the cake.

4. 4.

   For the meringue beat the egg whites very stiffly, gradually adding powdered sugar. Carefully fold in lemon zest. Spread the mixture with a spoon over the cake and briefly bake at 250°C until golden yellow peaks form. Let cool and serve.