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Key lime pie

 

Lemon mousse
  • 250 GRAM WHOLEMEAL BISCUITS
  • 250 GRAM CASTOR SUGAR
  • 100 GRAM BUTTER
  • 3 LIMES OR LEMONS
  • 5 EGGS
  • 1/2 CUP CREAM
    •
 
  • 2 EGGS
  • 2 LEMONS
  • 8 TBSP SUGAR
  • 1 CUP MILK
  • 1 CUP CREAM
  • 5 LEAVES OF GELATIN
    •

Put the biscuits in a plastic bag and crumble them with a rolling pin. Melt the butter and mix it with the cookie crumble and 50 gram sugar. Put the mixture as a bottom in a round cake form. Cut some of the peel from the lime as decoration. Press out the juice. Beat all egg yolks with 100 gram sugar for 5 minutes; mix with the lemon juice and the cream. Beat 3 egg whites and add to the yolk mixture. Poor it on the cake bottom. Bake 30 minutes at 150 degrees. In the meantime beat the last two egg whites with the remaining 100 gram sugar. Put on top of the cake and put in the oven (220 degrees), or even better, under the grill for 10 minutes. Decorate with lime peel.

Grate the rind of one lemon and press the juice out of both. Put the gelatin in cold water during 10 minutes, heat the lemon juice and dissolve the gelatin in it. Heat the milk, take it off the fire, add the egg yolks and sugar, heat again but do not cook. When the mixture gets a little thicker, take it off the fire. Beat the egg whites until they are fluffy. Add the cream to the milk mixture, then add the lemon juice and rind and the egg whites as last. Put the mixture into a mould or nice glasses and put it in the fridge for at least 4 hours.

Key limes are a specific variety of limes, smaller and more sour than the usual ones. They are not specific to the Keys (islands in the south of Florida) but do grow there. However, before 1900 the  keys were very isolated and had little fresh food. The key limes were so sour, that they curdled condensed milk by themselves to make custard. That custard was the basis of the Key Lime Pie.