Torta de limão (Brazilian Lime Pie)

The "Key Lime Pie" is a world-famous recipe. It was first made in the Florida Keys during 19th century famine, at the end of the American Civil War. This recipe was a peasant dish made with the few available ingredients: "Key" lime (a typical local product), milk, eggs and biscuits. (Information source: http://www.ancorador.com.br/) 
We offer you a Brazilian version of this delicious pie.

Ingredients

  • For the dough:
  • • 125 g all-purpose flour
  • • 75 g corn starch
  • • 75 g sugar
  • • 1 tablespoon baking powder
  • • 100 g butter
  • • 4 egg yolks (about 100 g)
  • For the lime cream:
  • • 300 ml sweetened condensed milk
  • • 75 ml lime juice or 100 ml lemon juice
  • For the meringue topping:
  • • 4 egg whites (about 150 g)
  • • 150 g sugar

Preparation method


For the dough:
In a large bowl combine all dry ingredients. Make a well in the middle and add the egg yolks and the butter at room temperature. Mix all the ingredients using your fingertips without over working the dough (short pastry dough). Wrap the dough in plastic food film and let it stand in refrigerator while you prepare the lime cream and the meringue. 

For the lime cream:
Mix sweetened condensed milk and lime juice in a bowl until thick and creamy. 

For the meringue topping:
Beat the egg whites with half of the sugar until stiff. Add the remaining sugar and continue whisking for a few minutes until egg whites stiff peaks form. 

To assemble the pie:
Line a spring-form pan or a round tart mould (22 cm in diameter) with parchment paper. Roll out the dough between two sheets of grease-proof paper to a large circle (about 25 cm in diameter) and line the mould. Fill the pie with lime cream and cover it with meringue. Use the back of a spoon to lift up areas of the meringue creating spikes. If you like use a pastry bag to make meringue spikes. 
Bake in a preheated oven at 180° C until the pastry begins to brown and meringue is golden brown. It takes about 35 minutes. 
Keep in refrigerator and serve cold.
Posted on: 22 February 2013
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