Publications
- - CRUST
- 1 - packet digestive biscuits, crushed
- 80g - butter, melted Finely grated rind of 1 lime
- - FILLING
- 2 - tins condensed milk
- 250ml - sour cream
- - Finely grated rind of 2 limes
- 180ml - lime juice
- - ITALIAN MERINGUE FROSTING
- 120g - white sugar
- 1ml - salt
- 60ml - water
- 2 - egg whites
- - TO FINISH
- - grated lime rind lime slices
Grease a rectangular loose-bottomed pie dish (36 x 12 cm).
1. Crust In a mixing bowl, combine the biscuits, butter and lime rind.
2. Press the mixture onto the base and sides of the prepared pie dish – press firmly with a spoon to make sure it sticks to the sides.
3. Refrigerate the crust for 30 minutes.
4. Filling Preheat the oven to 160 °C.
5. Combine all the filling ingredients in a bowl and mix well until smooth and creamy.
6. Pour the mixture into the chilled crust.
7. Bake in the preheated oven for about 20 minutes until the filling is just firm (Do not allow it to brown).
8. Remove from the oven and leave to cool completely.
9. Frosting Dissolve the sugar and salt in the water in a saucepan on medium heat. Once dissolved, bring the sugar syrup to the boil. The syrup must be boiled to 118°C.
10. When the temperature reaches 112 °C (check with a sugar thermometer), start beating the egg whites in a glass bowl using an electric beater. The egg whites must be beaten to stiff peak stage.
11. When the syrup reaches 118 °C, remove immediately from the heat and slowly add it to the beaten egg whites while continuing to beat at high speed. The whole process should take about 3 minutes. Continue beating the hot meringue until it cools slightly. The meringue must still be warm when you use it.
12. Spoon into a piping bag and pipe onto the cooled key lime pie. If you like, you can scorch it slightly with a blowtorch and dust generously with icing sugar.
13. To finish Top with Italian meringue and decorate with grated line rind.
