Easy Key Lime Pie
I was surprised by the extreme ease and the minimum effort it takes to make this cake. As Gino D’Acampo says this is the perfect example of how to cook in Italian style: maximum result with the minimum effort.
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200gr digestive biscuits
80gr of unsalted butter
1 tablespoon of honey
400gr of condensed milk
120 ml of key lime juice
4 egg yolks
Crush the biscuits to crumbs. Mix it up with the honey and the melted butter so as to prepare the base for a cheesecake.
Tip the mixture into a prepared tin, previously covered with baking parchment, and press down firmly into the base to create an even layer.
In a large bowl, mix and whisk the condensed milk, lime juice and the yolks.
Cover the base with the cream and place in the oven at 180 °C for 15 minutes.
Let cool down and decorate with the meringues.
If you would like to make the meringue, take a big bowl and with an electric mixer whip 3 egg whites with 100g of powdered sugar until stiff. It must be shiny and fluffy. Spread the meringue on the cake and place in the oven at the grill for about 2 minutes, until the meringue starts to take color.
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