- lime peel - 4 teaspoons (filling)
- lime juice - 1/2 cups (filling)
- yolks - 4 Pieces (stuffing)
- condensed milk, can - 1 Piece (stuffing)
- crackers - 18 pieces
- sugar - 1/4 cup
- melted butter - 1/2 cup
- thick cream - 1 glass (whipped cream)
- powdered sugar - 1/4 Cups (whipped cream)
1. Make the stuffing. Beat the egg yolks and lime zest in a bowl for 1 minute. 2. Add the condensed milk along with the lime juice and whisk. Set aside until the filling thickens, for about 30 minutes. 3. Make cakes. Preheat the oven to 160 degrees. Lightly sprinkle the cake molds (or large pie shape) with oil in a spray. Crush crackers manually or in a food processor until they resemble large sand. Add the sugar and mix in the combine. Add the oil and mix until the mixture resembles wet sand. 4. Lay the prepared mass in a cake mold, pressing it against the surface. Bake in the oven until golden brown, about 10-12 minutes (15-18 minutes for the pie). Allow to cool completely. 5. Spread 1 tablespoon of toppings over each cake or the entire stuffing on top of the cake. Return to the oven and bake for about 10 minutes (15-18 minutes for the pie). Allow to cool completely. 6. In a large bowl, whip the cream at high speed until thick. Reduce the speed to low and add the powdered sugar, then increase the speed to high and whip. Cool the cream and decorate them with cakes or pie before serving. If desired, decorate with slices of lime, sprinkled with sugar.
Servings: 6-8