Lime Meringue Cake
A lime meringue cake with a base of whole‑grain cookies: loved for coffee or dessert, Key Lime Pie is not only adored in Florida.
Ingredients
- 175 g whole‑grain butter cookies
- 120 g yogurt butter
- 5 medium eggs
- 400 ml sweetened condensed milk (9% fat)
- 5 organic limes
- 1 pinch salt
- 50 g cane sugar
- 1 tsp Weinstein baking powder
Instructions
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1.
Place the cookies in a freezer bag and crush them finely with a meat mallet or another heavy object.
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2.
Melt the butter over low heat and mix it with the cookie crumbs. Press the mixture into a greased 24 cm pie tin, forming a small rim. Chill for 15 minutes.
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3.
Separate the eggs. Beat the yolks and sweetened condensed milk with a hand mixer on high speed until thick and foamy, about 7 minutes.
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4.
Rinse three limes hot and grate their zest finely. Juice all five limes and measure out 125 ml of juice. Add the juice and zest to the yolk mixture and stir briefly.
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5.
Spread the cream over the cookie base. Bake in a preheated oven at 180 °C on the lowest rack for 25 minutes.
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6.
Meanwhile, beat two egg whites with salt until stiff peaks form. Gradually add sugar while continuing to beat for 3–4 minutes until a creamy, firm meringue forms. Fold in the baking powder.
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7.
Fill a piping bag fitted with a star tip with the meringue and decorate the cake. Bake again in the preheated oven at 250 °C on the lowest rack for 2–3 minutes to brown the peaks. Cool and serve immediately.
