John Myers
Ingredients for 1 servings:
- 300 g biscuit(s) (butter biscuits), whole grain
- 200 g butter
- 4 egg yolks
- 1 can condensed milk, sweetened (Milkmaid)
- 240 ml lime juice
- 6 egg whites
- 150 g sugar
- some baking powder
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours 55 minutes
the original from Florida!
For the base, crush 300g of wholemeal biscuits into a freezer bag. Melt 200g of butter and mix with the biscuits. Fill a 26cm springform pan with the mixture and form a rim approximately 3-4cm high. Pre-bake for 7-8 minutes at 175°C (top/bottom heat). For the cream, beat 4 egg yolks until light yellow, stir in 1 can (400ml) of sweetened condensed milk and briefly stir in 240ml of lime juice. Pour onto the base and bake for another 25 minutes at 175°C. Beat the 6 egg whites with a pinch of salt until very stiff. Gradually add approximately 150-200g of sugar. Fold in a little baking powder, spread over the finished cake, and create a nice pattern with the beaten egg whites. Brown in the oven at 250°C (grill setting) on the lowest rack. Be sure to stand while the meringue is cooking, otherwise it will burn! Then refrigerate it for at least 2-3 hours.
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