While patisserie mastery is often linked to France, this refreshing, tangy Key Lime Pie originates from America. As a renowned patissier, Hidde de Brabander shares his expert recipe from his book De Brabander Bakt.
Crust
Key Lime Filling
Meringue
Equipment
Crust
Preheat the oven to 160°C. Melt the butter and mix it with the biscuit crumbs until a sticky dough forms. Press into a ½ cm thick layer in the cake pan.
Key Lime Filling Grate the zest from the limes and squeeze the juice. Gently combine with the condensed milk, egg yolks, and whipped cream in a bowl. Pour over the crust. Bake in the preheated oven for about 15 minutes, until just set but not browned. Cool completely.
Meringue
Preheat the oven to 100°C and line the baking tray with baking paper. Dissolve the sugar into the egg whites and lightly beat the mixture, using a food processor if desired. Pipe small meringues onto the baking sheet. Bake for about 40 minutes until the bottoms lift easily from the paper. Larger meringues may need more time. Arrange over the cooled pie and torch to brown as desired.
Enjoy!
The Brabander Bakes
This recipe is from Hidde de Brabander's new book De Brabander Bakt, where he shares his professional knowledge and recipes. Available from November 23 (€20 via Bol.com).
Text and images: De Brabander Bakt
