The key lime pie with meringue

Instructions

1. Pie background preparation: Preheat your oven to 180 ° C. In a bowl, mix the biscuit crumbs well with the melted butter. With your hands or a spatula coat the bottom and sides of a 20 cm pie plate. Tap well. Precook 10 min. Let cool.
2. In another bowl, combine the egg yolks, sweetened condensed milk, lemon juice and grated zest. The mixture must be homogeneous. Pour this cream on the bottom of the pie and set back in the oven 25 minutes to solidify the cream.
3. Meanwhile, whisk egg whites with sugar, vanilla extract and vinegar at a slow rate until you get a pearly mixture and form peaks when you remove whips. As soon as the pie comes out of the oven, spread the meringue on it with a spoon, form small spikes it will be more beautiful, and put in the oven for 3-4 minutes to make blond. Be careful and stay in front to monitor, the meringue could quickly burn!
4. Let cool to room temperature then refrigerate at least 4 hours. Sprinkle with grated lime zest before serving.

• Servings : 8
• Ready in : 45 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Easter Recipes
• Ingredient : Apple cider vinegar, Butter, Caster sugar, Condensed milk, Eggs, Graham crackers, Home-made-cookies, Lemon juice, Lime, Lime juice, Powder sugar, Vanilla