For the Crust:
1 1/2 cups of sugar
1/4 teaspoon of cream tartar
4 egg whites
3 tablespoons of shredded coconut (optional)
butter for greasing
For the Filling:
4 eggs
1/2 cup of sugar
3 tablespoons of lime juice
1 tablespoon of grated lime zest
1/2 teaspoon of salt
1/2 liter of heavy cream
vanilla extract
maraschino cherries for decorating (optional)
For the Crust:
1 1/2 cups of sugar
1/4 teaspoon of cream tartar
4 egg whites
3 tablespoons of shredded coconut (optional)
butter for greasing
For the Filling:
4 eggs
1/2 cup of sugar
3 tablespoons of lime juice
1 tablespoon of grated lime zest
1/2 teaspoon of salt
1/2 liter of heavy cream
vanilla extract
maraschino cherries for decorating (optional)
Mix the sugar with the cream tartar
Beat the egg whites until stiff and fluffy, but not too dry
Add the sugar to the egg whites gradually, beating continuously until a smooth and shiny meringue forms
Grease a round cake pan with butter and line it with parchment paper
Pour the meringue mixture into the prepared pan and spread evenly
Dust the edges with shredded coconut
Bake in a preheated oven at 300°F (150°C) for about 1 hour or until the meringue is firm and lightly golden
Remove from the oven and let cool completely
For the Filling, beat the eggs lightly, then add the sugar, lime juice, grated lime zest, and salt, mixing well
Heat the mixture over low heat in a water bath, stirring constantly until it thickens
Remove from the heat and let cool slightly
Beat half of the heavy cream until stiff and fluffy, then mix with the cooled filling
Pour the mixture into the cooled cake and refrigerate for at least 12 hours
To serve, beat the remaining heavy cream with a little sugar and vanilla extract, and decorate the cake with whipped cream and maraschino cherries.
