Lime Meringue Pie (Key Lime Pie)

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Lime meringue pie (Key Lime Pie)
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in

Ingredients

for
1
For the crust
250 grams
1 packet
1
1 pinch
125 grams
cold Butter
Legumes (for blind baking)
Fat (for the baking dish)
For the filling
5
3
1 tablespoon
5 tablespoons
100 grams
50 milliliters
50 milliliters
1 teaspoon
grated Lemon peel
For the meringue topping
3
100 grams
1 teaspoon

Preparation steps

1.

For the crust, mix the ingredients together and knead quickly into a ball. Wrap in foil and refrigerate for 1 hour. Roll out the dough and place in the greased pie dish, forming an edge. Line the dough with parchment paper and sprinkle the beans on the paper. Blind bake in the preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove the beans and paper and leave to cool. For the filling, beat the egg yolks until fluffy with cornstarch, cream and 50 grams (approximately 1/2 cup) of powdered sugar. Stir in the lemon juice and zest along with the lime juice. Beat the egg whites until stiff along with the remaining powdered sugar and fold into the lemon mixture. Spread the filling on the pie crust and bake at 150°C (approximately 300°F) for about 25-30 minutes.

2.

For the meringue, beat the egg whites with lime juice until very stiff and slowly sprinkle in the powdered sugar. Spread the egg whites on the baked filling and bake briefly at 250°C (approximately 475°F) until the meringue develops brown tips. Allow to cool and serve cut into pieces.