for 8 pieces

Biscuit base

250 g	butter biscuit (e.g. Petit Beurre), finely ground
2 tbsp	cocoa powder
100 g	butter, melted, left to cool

Lime filling

2 dl	water
5	limes, rinsed with hot water, dabbed dry, use a little grated zest and 200 ml juice
120 g	sugar
3 tbsp	Maizena cornflour
3	fresh egg yolks
30 g	butter

Meringue topping

3	fresh egg whites
1 pinch	salt
100 g	sugar

How it's done

Biscuit base

Mix the biscuits, cocoa powder and butter, spread over the base of the prepared tin. Firmly press the biscuit mixture using the base of a glass, creating a 2 cm high rim around the edge, refrigerate for approx. 30 mins.

Lime filling

Whisk the water and all the other ingredients up to and including the butter in a pan, bring to the boil over a medium heat while stirring constantly. As soon as the mixture thickens, remove the pan from the heat, stir for a further 2 mins. Pour the lime custard through a sieve into a bowl, allow to cool a little, spread over the pie base, leave to cool.

Meringue topping

Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites are glossy and very stiff. Spread the egg whites over the filling using a spoon.

Bake for approx. 8 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a cooling rack.

Show complete recipe