Key lime pie, la tarte au citron vert américaine

Ingredients

• 200 g Digestive Biscuits (crushed to fine powder)
• 100 g Unsalted Butter (melted)
• 2 tbsp Granulated Sugar (optional, adjust to cookie sweetness)
• 4 large Egg Yolks (room temperature)
• 120 ml Lime Juice (freshly squeezed from about 4 limes)
• 395 g Sweetened Condensed Milk (1 standard 14‑oz can)
• 2 tsp Lime Zest (finely grated)
• 120 g Crème Fraîche (room temperature)
• 2 large Egg Whites (room temperature)
• 60 g Granulated Sugar (for meringue) (added gradually)
• 1 pinch Salt (for meringue stability)

Instructions

1. Crush the cookies

   Place the digestive biscuits in a food processor (or seal them in a zip‑lock bag and crush with a rolling pin) until they become a fine powder.

   Time: PT5M

2. Combine crust ingredients

   In a mixing bowl, combine the crushed biscuits, melted butter, and optional sugar. Mix until the crumbs are evenly coated and the mixture holds together when pressed.

   Time: PT5M

3. Press crust into pan

   Transfer the crumb mixture to a 20 cm pie pan. Press firmly with the back of a spoon or the bottom of a glass, first in the centre then out to the edges, creating an even layer.

   Time: PT5M

4. Bake the crust

   Place the pan in a pre‑heated oven at 180°C and bake for 10 minutes until the crust is lightly golden.

   Time: PT10M

   Temperature: 180°C

5. Cool the crust

   Remove the crust from the oven and let it cool completely on a cooling rack before adding the filling.

   Time: PT15M

6. Prepare lime filling

   In a clean bowl, whisk together the egg yolks, lime zest, crème fraîche, sweetened condensed milk, and freshly squeezed lime juice until smooth and slightly pale.

   Time: PT10M

7. Fill the crust

   Pour the lime mixture over the cooled crust, spreading it evenly with a spatula.

   Time: PT5M

8. Bake the filling

   Return the pie to the oven at 180°C and bake for 15 minutes. The filling should be set – it will no longer be sticky to the touch.

   Time: PT15M

   Temperature: 180°C

9. Cool before topping

   Allow the pie to cool to room temperature, then refrigerate for at least 3 hours (or overnight) before adding the meringue.

   Time: PT0M

10. Whip the meringue

    In a clean, grease‑free bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the granulated sugar, continuing to whisk until stiff, glossy peaks develop.

    Time: PT10M

11. Top the pie with meringue

    Spread or pipe the meringue over the chilled pie, creating small rosettes or a full coverage as desired. Smooth the edges with a spatula.

    Time: PT5M

12. Brown the meringue

    Using a kitchen torch, lightly caramelize the meringue peaks, or place the pie under the oven broiler (≈250°C) for 1‑2 minutes until golden brown.

    Time: PT2M

    Temperature: 250°C (broiler)

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g