Patisserie does not only come from France, this fresh and sour cake has its origin in America.
Soil
Lime mixture
Meringue
Additional needed
Soil
Preheat the oven to 160°C. Melt the butter. Add this to the biscuit crumbs and mix until a sticky mass is formed. Press a layer of half a centimeter thick into the cake pan.
Lime mixture Grate the zest of the limes and squeeze the fruit. Carefully mix the zest and juice with the remaining ingredients in a bowl and pour the mixture into the biscuit base. Bake the pie in the preheated oven for about 15 minutes, without letting it brown. Let it cool down.
Meringue
Preheat the oven to 100°C and line the baking tray with baking paper. Dissolve the sugar in the egg white and beat the mixture lightly, for example using a food processor. Make small meringues on the baking sheet. Bake the meringue in the oven for about 40 minutes. The meringue is done when the bottom no longer sticks to the baking paper. The larger the meringues, the longer they need to bake in the oven. Divide the meringues over the Key lime pie and brown them as desired.
Enjoy your meal!
The Brabander Bakes
This recipe comes from the new book by Hidde de Brabander. In De Brabander Bakt he shares his knowledge and recipes. De Brabander Bakt is for sale from November 23 (€20 via Bol.com).
Text and image:De Brabander Bakt
