Ingredients for the pie
4 tbsp sugar
6 t tbsp unsalted butter, melted
3 eggs, yolks and whites separated
125 ml of freshly squeezed lime juice
1 tsp lemon juice
2 tsp. of grated lime zest
Mix together the cookie crumbs, half of the sugar and the melted butter. Pour into a
cm oiled baking pan with removable bottom and press well.
Place in refrigerator while preparing the lime cream.
Whisk the egg yolks until frothy. Add condensed milk, lemon juice and lime zest. Beat until the mixture thickens slightly. In a bowl, whisk egg whites until stiff. Stir in remaining sugar and continue to whip until soft peaks form. Using a metal spatula, gently fold the whites into the lime cream.
Pour the lime cream into the baking pan. Smooth the surface. Bake for 15-20 minutes in a preheated oven at 160° until the cream feels just firm to the touch and is lightly browned. When cold, place the pie in refrigerator for at least 3 hours.
Slice the strawberries and place them on the top of the cake. Decorate with some whipped cream.
Serve the pie cold.
The recipe calls for
400 g of concentrated milk. A
can of Nestlé ‘lait concentré’ is just under that. I found it just works fine.
My 3 limes didn’t add up to 125 ml so I used a lemon.
Not really very fond of whipped cream. That’s why I replace the proposed topping from the original recipe (dessert Trop Bon – Marabout) by strawberries that happened to lie around in the house!
Wait to take the pie out of the pan until it has cooled down in the refrigerator. I didn’t as you can see on the pictures.
25 ml cream
1 tablespoon icing sugar
A few slices of lime for garnish
Whip the cream with the icing sugar and vanilla extract. Spread the cream over the tart cool. Decorate with slices of lime.