Ingredients
for the recipe Lime Pie with Meringue
Grated shortcrust pastry:
200 g plain flour
2 tsp Dr. Oetker baking powder
30 g sugar
120 g cold butter cut into pieces
1 egg (size M)
For blind baking:
500 g dried lentils
Lime filling:
1 pck. Dr. Oetker Original Pudding Vanilla Flavor
200 ml lime juice
250 g yogurt
80 g sugar
Meringue:
3 egg whites (size M)
120 g sugar
juice of 1 lime
Preparation
1 Grated shortcrust pastry
For the dough, mix flour with baking powder and sift onto a work surface. Add sugar and butter and rub with your hands. Add the egg and knead quickly to form a dough. Wrap in plastic wrap and chill for about 40 minutes.
2 Roll out the dough on a floured work surface into a round (approx. 29 cm Ø) and line a greased, floured pie dish with it.
3 For blind baking
Cut out a disc (approx. 24 cm Ø) from baking paper and place it on the dough. Place the lentils about 1 cm high on the baking paper.
Place the pan on the rack in the middle of the preheated oven.
Top/bottom heat 180 °C
Hot air 160 °C
Baking time: approx. 25 minutes
4 Lime filling
Mix pudding powder with lime juice, yogurt and sugar and bring to a boil while stirring. Pour the filling onto the cooled short pastry and smooth it out.
Place the pan on the rack in the middle of the preheated oven.
Top/bottom heat 180 °C
Hot air 160 °C
Baking time: approx. 15 minutes
5 Meringue
Whisk egg whites with sugar and lime juice over steam (water bath) until warm. Remove from the water bath and beat with a hand mixer (beaters) until stiff. Spread the egg white mixture decoratively on the pie.
Place the pie on the rack in the upper half of the oven. Flame at 200 degrees top/bottom heat for about 8 minutes on sight.
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