INGREDIENTS
- Time sableé:
- – Butter 125 g.
- – Impalpable sugar 100 g.
- – Eggs 1 unit.
- – Vanilla essence c/n.
- – Flour 0000 250 g.
- Lime cream:
- – Lime juice and zest 80 cc.
- – Sugar 100 g.
- – Eggs 3 models.
- – Butter 150 g.
- Swiss meringue:
- – Whites 100 g.
- – Sugar 200 g.
- Citrus jam:
- – Oranges 250 g.
- – Lemon 250 g.
- – Sugar 250 g.
- – Pectina 3 g.
KEY LIME PIE with sableé dough, lime cream, Swiss meringue and citrus jam
PROCEDURE:
Time sableé:
1. Beat the pomaded butter with the powdered sugar till forming a whitish cream.
2. Add the egg and vanilla essence.
3. Sift the flour, kind a crown and incorporate the cream beforehand shaped inside.
4. Combine till all of the substances come collectively. Take to chilly.
5. Stretch the dough and line the 20/22 cm mildew. Prepare dinner with a weight on prime within the oven at 200ºC for about quarter-hour.
6. Midway by way of cooking, take away the load and proceed cooking.
7. Let cool and reserve.
Lime cream:
1. Combine the lime juice and zest with the eggs and sugar.
2. Prepare dinner in a bain-marie or over very low direct warmth at 85º or till the spoon is Napar.
3. Let it cool and step by step add the butter, mixing effectively till emulsified.
Swiss meringue:
1. Combine the egg whites and sugar and place in a bain-marie till reaching 55/60º (the sugar dissolves and the preparation warms).
2. Beat till you obtain a sustained and glossy meringue.
Citrus jam:
1. Wash and peel the oranges and lemons.
2. Place the pulp with the juice in a pot and produce to the warmth together with the sugar.
3. Prepare dinner over low warmth till it reaches 107ºC.
4. Pack sizzling with beforehand sterilized jars.
Armed:
1. Place a layer of citrus jam on the cooked cake base.
2. Cowl with the lime cream. Let it cool till it turns into creamy.
3. Take away from the chilly and enhance with the Swiss meringue.
