The hostesses will appreciate the advantage of the “cold” preparation of this dessert. Today, there are many variations on the lime pie theme, but they all revolve around the cheesecake principle: a thin sandy base and plenty of delicate filling. The lime pie is reminiscent of frothy lemonade: sour-sweet, subtle lime bitterness.
It is necessary
- For eight servings:
- - 300 g of wholemeal flour cookies;
- - 180 ml fresh lime juice;
- - 80 g of butter;
- - 1/4 cup sugar;
- - 3 egg yolks;
- - 1, 5 cans of condensed milk.
Instructions
Step 1
Crumble the cookies with a food processor or rolling pin, mix the crumbs with sugar. Melt the butter, pour into the crumb.
Step 2
Lay out the base for the solder in a split form, level, tamp. Bake for 8 minutes at 170 degrees. Cool the cake base.
Step 3
Put egg yolks, condensed milk in a fireproof bowl, put in a saucepan with boiling water, beat until airy. Pour in the lime juice slowly.
Step 4
Place the lime cream on the base and place in the freezer for 4 hours. Take out about 20 minutes before serving, let it warm up at room temperature.
