Lime Pie with Meringue Topping
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 Tbsp powdered sugar
- 1 Tbsp ice cold water
- 125 grams cold butter
- butter (for the baking dish)
- For the filling
- 6 egg yolks
- 400 grams sweetened condensed milk
- 4 Limes
- For the meringue
- 6 egg whites
- 175 grams sugar
- ¼ tsp Baking powder
- For preparation
- dried Legume
- ⅛ l Whipped cream
- Limes (for garnish)
Preparation steps
For the dough, mix the flour, powdered sugar, water and butter and knead to form a smooth dough. Refrigerate for at least 1/2 hour. Preheat the oven to 200°C (approximately 400°F). Grease a pie dish (25 cm diameter) (approximately 10 inches) thoroughly. Roll out the dough between two sheets of plastic wrap to make a circle about 27-28 cm (approximately 11 inches) in diameter.
Line the baking dish with the dough and prick several times with a fork. Line the dough with parchment paper and top with the legumes, then bake for 15 minutes. Remove from the oven and remove the paper and legumes. Bake for another 10 minutes, then remove and let cool.
For the filling, beat the egg yolks in a bowl then add the sweetened condensed milk. Rinse the limes in hot water and pat dry. Finely zest 2 of the limes and add to the egg mixture. Squeeze the juice from all of the limes, to make about 1/8 liter (approximately 1/2 cup) of juice and add to the egg mixture. Stir to combine, then pour over the cake base and smooth. Bake in the preheated oven for 20-25 minutes.
Meanwhile for the meringue, beat the egg whites until stiff. Gradually sprinkle in the sugar and baking powder. Spread on top of the cooked pie. Place the cake under the oven's broiler, watching carefully and cook for about 5 minutes, until the top is lightly browned. Let cool in the baking dish. Whip the cream until stiff and decorate the pie. Garnish with lime slices and serve.
