Key Lime Pie – Lime Pie with Meringue Topping

A simple but delicious cake recipe:

Preheat the oven to 180 °C (gas mark 2-3). For the base, mix the crumbled cookies, sugar and butter in a baking bowl. Grease a 23 cm ø pie dish, pour in the mixture and press firmly against the bottom and sides. Bake for 8-10 min, cool.

For the filling, in a baking bowl, stir together egg yolks and condensed milk. Add lime juice, lime zest and angustura. If necessary, add more lime juice, as you want the flavor to be tart. Fill into the pie-geben and bake for 15 min. Cool on a cooling rack and place in the refrigerator.

For the meringue, whip the egg whites in a baking bowl with the cream of tartar until stiff. Drizzle in the sugar and continue beating until the snow is stiff and glossy. Spread the meringue mixture evenly over the cake right up to the edges, otherwise it will contract. Cook for 1 to 2 min under the heated broiler until browned. Bring to the table well cooled.

For sauce, flavor a custard with Baccardi or other white rum.

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