Light Key Lime Pie

For the Key Lime Pie, first prepare the base. To do this, crumble the cookies into small crumbs in a freezer bag with a rolling pin. Mix the cookie crumbs with sugar and melted butter.

If the crumbs are still too dry, you can add a sip of milk. Press the crumb mixture into a tart pan so that the bottom and sides are evenly covered.

For the cream, grate the organic lime zest and squeeze out the juice. Then mix the yolks with the powdered sugar until fluffy, stir in the lime zest, juice, pots and sour cream. At the end, stir in the cornflour.

Pour the cream on the tart base and bake at 140 degrees convection oven for about 30 minutes. Meanwhile, beat the egg whites with a pinch of salt until stiff, slowly whisking in the sugar until the meringue is nice and shiny.

After the baking time, the cream of the cake should have already reached firmness. Remove the pie from the oven, spread the meringue on top and use a pastry card to form nice peaks.

Bake the Key Lime Pie for 10 minutes at 140 degrees Celsius until the meringue is lightly browned.

Preparation Tip:

This Key Lime Pie is a little lighter an alternative to the original recipe with condensed milk.

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