Pie De Limón

Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 100 g butter
• 70 grams sugar
• 1 teaspoon Baking powder
• 1 pinch (s) salt
• 2 egg (s)
• 2 lime (s), including the peel

For the filling:

• 1 can condensed milk, (leche condensada de nestlé or Russian)
• 2 lime (s), including the juice
• 4 teaspoons sugar
• 3 egg (s)

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Instructions

1. Mix the flour, baking powder and butter in a bowl, cut the butter into small pieces and crumble in the flour with your fingers. Add the sugar, the pinch of salt and the eggs and mix.
2. Wash the two limes and rub the peels. Then add this to the dough and knead until it becomes a nice, soft mass. Shape a ball and let it cool in the refrigerator (or by the window in winter) for 20 to 30 minutes.
3. Meanwhile, the filling is being prepared. To do this, put the condensed milk in a pot and squeeze out the lime juice. This is then added to the condensed milk, stirring constantly, so that a uniform cream is created. Now separate the eggs and add the yolks to the cream (again stirring constantly). Then let the cream cool down (this will make it a little firmer)
4. Briefly preheat the oven to 180 °.
5. Butter and flour a 24-28 pan, roll out the shortcrust pastry and place in the pan. It is important that a margin is left, as the filling will have to fit in there later. Prick the bottom a few times with a fork so that it doesn`t rise when baking
6. Let the dough bake for about 20 minutes (without turning brown !!!).
7. Take the dough out of the oven and after a short cooling, pour the lemon cream on the bottom.
8. Now the merengue is prepared. To do this, beat the three egg whites until you can turn the bowl without anything spilling out (in Spanish: punto de nieve). Depending on the taste, a little sugar can be added. Put the foam on the cake and distribute it nicely (! But do not smooth it out!). Now sprinkle the sugar on the foam.
9. Bake the cake for another 30 minutes at 180 ° and turn it up again in the last few minutes so that it turns gold.
10. Finished! It is best to let the pie cool down a bit, but it can also be served lukewarm.