Key Lime Recipe
lime coulis ⚫ toasted meringue • key lime pie graham cracker crunch
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Ingredients
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Lime Coulis
Toasted Meringue
Graham Cracker Crunch
Method
Lime Coulis
- 1
Prepare the Limes
Juice the fresh key limes until you have about 1/2 cup of juice. Strain the juice to remove any seeds and pulp.
- 2
Make the Coulis
In a saucepan, combine the lime juice, granulated sugar, and water. Heat over medium heat, stirring until the sugar is dissolved. Bring to a gentle simmer and cook for about 5 minutes until slightly thickened. Remove from heat and let cool.
Toasted Meringue
- 3
Prepare the Egg Whites
In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- 4
Add Sugar
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and beat until stiff peaks form and the meringue is glossy.
- 5
Toast the Meringue
Transfer the meringue to a piping bag or simply spread it over the dessert. Use a kitchen torch to toast the meringue until golden brown, or place it under a broiler for a few minutes, watching closely.
Graham Cracker Crunch
- 6
Prepare the Graham Cracker Base
Preheat your oven to 350°F (175°C). In a bowl, crush the graham crackers into fine crumbs.
- 7
Mix Ingredients
In a separate bowl, melt the unsalted butter and mix it with the crushed graham crackers, brown sugar, and a pinch of salt until well combined.
- 8
Bake the Crunch
Spread the mixture evenly on a baking sheet and bake for about 10 minutes or until golden brown. Let cool completely before breaking into pieces.