Key Lime Pie

For the key lime pie, prepare the base first. For the base, place the butter cookies in a freezer bag and crumble finely with a rolling pin.

Melt butter, mix with cookie crumbs and sugar. Line the baking pan (20 cm in diameter) with baking paper, pour in the crumbs, press down and form a small rim.

Preheat the oven to 150 °C. For the filling, rinse limes hot, rub dry, finely grate the peel and squeeze out the juice. Separate the eggs. Put the egg whites in a cool place.

Mix confectioners’ sugar and egg yolks vigorously, then stir in 5 tablespoons lime juice and the lime zest, creme fraiche and starch. Pour the filling on the crumb base.

Bake the tart in the oven (bottom, convection oven 140°C) for 30-35 minutes. For the meringue, beat egg whites until stiff, add sugar and continue beating until meringue is thick and creamy.

Remove cake from oven, spread meringue loosely on top. Bake at the same temperature for another 10-12 minutes, until the tops are lightly browned. Remove and let cool.

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