Key Lime Pie – Lime and Condensed Milk Cake

Summary

Prep Time	30 mins
Cook Time	25 mins
Total Time	3 hrs 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the ground:

20 wholemeal shortbread biscuits approx. 170 g
3 tablespoon cane sugar
125 g butter

For the filling:

90 ml lime juice (about 2 limes)
2 teaspoons lime zest (about 1 lime)
4 yolks from large eggs
400 g condensed milk, sweetened

Key Lime Pie – Lime and Condensed Milk Cake

Instructions

Process shortbread biscuits with an electric grater, cutter or rolling pin into crumbs with a grain size similar to that of coarse breadcrumbs. Add butter and sugar at room temperature and mix intensively in the dough mixer. There must be no more bits of butter.
Pour the mixture into a size 22 springform pan and form a 4 cm high rim with a 1 cm thick base. Press on all over with the help of a glass or mug with a flat bottom. Bake in a preheated oven at 160 - 170 ° C for about 10 minutes. Watch carefully in the last few minutes, the bottom must not be bubbling or the butter will run out.
Then let it cool down in the fresh air.
For the filling, stir the egg yolks, which have been neatly separated from the egg white, in the mixer with the whisk at high speed until they turn light yellow and are slightly frothed. Switch off and add the condensed milk. Turn on the lowest speed and slowly stir in half of the lime juice. When everything is well mixed, add the rest of the juice and the grated lime zest. Now stir everything very briefly (!) - a few seconds - and then immediately spread on the no longer than lukewarm base. Bake at 170 ° for 10 - 12 minutes.
Let cool in the fridge for at least 3 hours before serving.
According to the original recipe, it`s not one of them (there were no cows on the Keys), but a few dabs of whipped cream can be a positive addition.
Annotation:
The Keys - or more precisely - the Key West Islands is a group of islands west of the southern tip of Florida.
The typical small limes, the key limes, used to grow there. Plant diseases and climate changes almost wiped out this citrus fruit on the islands, but what survived is the wonderful key lime pie.
Although the limes now come from South America, this unbaked cake is little known in its original form outside of South Florida.
The bottom of the cake consists of crumbled biscuits (shortbread biscuits), which are pressed into the desired shape, the filling thickens by itself through the reaction of the condensed milk with the lime juice.
However, if the lime pie is prepared according to the enclosed recipe, firstly it is easier to cut and the second warming sterilizes the eggs.
But be careful! Pay close attention to the temperature and time and, if necessary, correct depending on the oven. If the first run is too hot or too long for the base, the whole thing crumbles into a flat cake. If the filling gets too much heat, the consistency changes to a soft eraser.

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