Key Lime pie verrines
- 60 ml (1/4 cup) Graham cracker crumbs
- 10 ml (2 tsp) granulated sugar
- 15 ml (1 tbsp) melted butter
- 4 large egg yolks
- 300 ml (11/4 cups) sweetened condensed milk
- 160 ml (2/3 cup) freshly squeezed lime juice (about 6 limes)
- Zest of 1/2 lime, grated
- 1 package of powdered gelatin
- 60 ml (1/4 cup) cold water
- 2 egg whites
- 1 pinch of salt
- 45 ml (3 tbsp) granulated sugar
- In a bowl, mix together the crust ingredients.
- Stir with your fingertips.
- With a teaspoon, place the mixture at the bottom of the verrines and press lightly.
- Set aside in the refrigerator.
- In another bowl, with a whisk, beat the egg yolks until frothy and pale yellow.
- Incorporate the condensed milk, and then the lime juice and zest.
- Stir well.
- Place in a saucepan and heat over medium heat, stirring continuously with a wooden utensil.
- Bring to a boil slowly, stirring the mixture continuously.
- As soon as it starts to boil, remove from the heat.
- Place the cold water in a bowl and sprinkle with the gelatin.
- Let swell for 2 to 3 minutes.
- Add the gelatin to the egg yolk mixture.
- Place in the verrines and refrigerate for about 1 hour.
- To another bowl, add the egg whites and a pinch of salt.
- With an electric mixer, beat the egg whites at medium speed until they foam.
- Increasing the speed of the mixer, whip the whites while gradually adding the sugar, until firm peaks form.
- With a pastry bag fitted with a fluted tip, top the verrines with meringue rosettes.
- With a kitchen blowtorch, brown the meringue.
- Serve chilled.
If you don't have a pastry bag, you may use two spoons to form the meringue garnish.