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Key Lime Pie: Sunny lime cake

Photo: RFF

American Key Lime Pie

The Key Lime Pie is the dessert classic of American cuisine. The special: a fine lime cream and an airy-loose meringue bonnet.

The sun is shining. And in the form of an irresistibly delicious Key Lime Pie - a jubilant cake made from sour limes and sweet meringue.

Eun crispy ground, a sweet and sour lime cream and an airy-relaxed meringue cap - the Key Lime Pie is the dessert classic of the American cuisine. The base: A delicate cream of lime, condensed milk and eggs. Six ingredients - nothing else is needed to conjure up the sunny yellow palate. Key Lime Pie - for sun on the plate.

Key Lime Pie recipe

Ingredients (23er Springform)

500 g wholemeal butter biscuits, 200 g butter, 2 cans sweetened condensed milk, 8 eggs (8 egg yolk, 4 egg whites), 5 limes (of which the juice and zest), 250 g sugar


1. Put the butter biscuits in a freezer bag and finely crush with a rolling pin. Mix the crumbs well with the butter and press evenly into the mold as the bottom and edge. Bake in preheated oven (170 ° C) for about 10 minutes. Let cool down.

2. Mix condensed milk, egg yolks and lime juice together and beat until creamy for 1 minute. Set aside a few lime zests as decoration and stir the rest under the cream.

3. Spread the cream carefully on the crumb floor and smooth it out. Bake in the oven for about 20 minutes, allow to cool completely.

4. Beat the egg whites until stiff, allow the sugar to trickle in and continue to beat until the sugar has dissolved. Bleach the meringue mass on the cream and lightly brown for 5 minutes under the preheated grill on the bottom rail.

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