| Ingredients
Crumb
crust
2
cups plain sweet biscuit crumbs
200
g butter
2
tsp grated lime zest
Syrup
1
cup water
½ cup sugar
2 tblsp grated lime zest
Filling
1 envelope gelatin
¼ cup fresh lime juice
½ cup castor sugar
2 eggs, separated
1 cup cream
1 tsp vanilla essence |
Method
Syrup
Combine
the water and sugar in a microwave -safe bowl and heat on High for 5 minutes.
Add 2 tblsp grated lime zest and simmer on Medium-Low for 10 minutes.
Crust
Crush
the biscuits to a fine mixture. Heat the butter in the microwave until
just melted. Combine the butter, biscuits and 2 tblsp grated lime zest.
Press into the base of a 24 cm lightly greased spring-form tin. Chill.
Filling
Heat
¼ of the syrup and add the gelatin. Stir until dissolved. Add the
lime juice, sugar and 2 egg yolks. Stir well and heat in the microwave
on Medium-Low for 3 minutes (stir halfway through). Set aside to cool.
Beat
the 2 egg whites and half the sugar until stiff. In another bowl, whip
the cream, vanilla and the rest of the sugar. Fold the whipped cream into
the egg whites, drizzling the remaining syrup at the same time. When the
mixture is smooth, place on top of the prepared pie crust. Chill until
firm.
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