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 Celsius. 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.
Key limes are a specific
variety of limes, smaller and 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.
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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.
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