Lime pie

1. Limes are washed in hot water, dried. Grate the zest on a fine grater so as to get 4 teaspoons, then squeeze the juice out of the limes (for the recipe you need about 100 ml). Beat the egg yolks with a white mixer, then spread condensed milk, zest and pour lime juice to them, mix, leave for 30-40 minutes so that the mass thickens a little.

2. Cookies are crushed with a blender into a homogeneous crumb. Butter is melted to a liquid state, this can be done using a microwave oven or in a water bath. Pour the melted butter into a container with crumbs, pour sugar, combine both masses together with a blender.

3. We put the mixture into a baking dish, level it, tamp it. We send the form to the oven, preheated to 170 degrees, bake it for 20 minutes.

4. Then we take the mold out of the oven, put the filling on the base, level it, return the pie back for 10 minutes.

5. Pour water into a saucepan, pour starch, mix until smooth, send it to the fire, heat it up but do not boil it. Remove the saucepan from the fire, let it cool down a little.

6. Whisk the proteins to stable strong peaks, gradually pour sugar in the whipping process, then pour the cooled starch mass, whisk again.

7. Decorate the pie with the resulting meringue, re-bake in the oven for 20 minutes, then cool the pie on the grill.

Serve on the table, cut into pieces and decorate to taste, for example with a slice of lime.

Help yourself!