- 12.5 oz (350 gr) digestive or graham crackers
- 8 oz (220 gr) melted butter
- 1.5 oz (50 gr) sugar
Cream Lime filling
- 9 oz (225 gr) sugar
- 2 teaspoons corn starch
- grated rind of 3 limes
- 4 eggs
- juice pressed from 6 lime
- 9 oz (250 gr) butter
- 4.5 oz (125 gr) cream cheese natural
The pie crust and filling can be made and ansabled a day in advance. The meringu topping must be made the same day as the pie will be served.
- 4.2 oz (120 gr) light brown sugar *
- 1/4 c (0.5 dl) water
- 3 egg whites
- 1 / 4 teaspoon cream of tartar
- 1 to 2 teaspoons whiskey (optional)
* Do you not have light brown sugar, it can be supstitued : 50/50 regular sugar and brown sugar
Squeeze juice from the limes.
If you think the lime juice will taste bitter to your liking, you can substitute 2 limes for a medium lemon.
In a seperate bowl, whisk the eggs, and add the lime juice.
Strain the cream and let it cool for 10 minutes.
Cut the butter into small pieces and add little by little, while constantly stirring. I was a bit lazy, so I used my standig mixer, at low speed.
When all butter is added and dissolved, add the cream cheese.
Then whip a little harder for a few minutes.
Pour cream over pie crust. I have not made the pie crust edges high enough, and I wiil fix that later.
Place plastic right onto the cream surface, and put the pie in the fridge for an hour.
Using a teaspoon I removed the filling on the edges.
Put the pie on a baking tray.
To make the meringue.
Beat the egg whites and cream of tartar to white foam. soft peaks.
In a saucepan add brown sugar, water and whiskey and bring to boil. Let it boil until it reach 240 F (115 C). If you do not have candy thermometer? Take a little of the boiling sugar using a teaspoon and drop it into cold water, it will form soft ball caramel.
Turn the mixer on to medium speed while pouring in the hot sugar, in a thin stream into the egg whites. Increase the speed to high speed for 3 minutes. Reduce speed to medium / low and whip until the mixing bowl not feel warm on the outside .
Spread meringue over pie like a dome.
Using the back of an tablespoon, press gently down and lift up «spikes» all round the meringue.
If you have a gas torch, can «burn» the meringue .
I put the pie in the oven at 390 F (200 C) and turned o the broier. Turn the cake all the time until it got a even color.
Do not leave the oven at this stage !