For the Crust:
Knead all the ingredients (butter, flour 00, sugar and almond flour) in a mixer using paddle attachment. As soon as the dough is combined bake it, cover it and let it chill in the fridge for 30 minutes. Next roll it out to 1/4 inch and place in tart pan.
Squeeze the lemons and lime until you get a total of 80 gr of juice. Add the lime zest to the juice. Whisk egg yolk in mixer. Then add the condensed milk to the egg yolks. Finally, add the juice previously prepared to your egg mixture while the mixer is constantly mixing.
Heat the oven to 350 °. Take the crust out of the freezer and roll the dough into the cake pan and press it with your fingers until you get a uniform base and edges. Poke holes in the bottom using a fork, and bake for 10 minutes. Once baked, fill it with the prepared filling. Put the cake back in the oven for another 15 minutes. After cooked, refrigerate until cooled.
For the Meringue:
Cook water and sugar on the stove; as soon as it reaches 239F begin to whip the egg whites in separate mixer. As it is mixing, add your dextrose to the egg white mixture. Then, when the water and sugar reach 250F, add it to your egg white mixture, continuously whipping until cool.
Remove the cake from the mold, put a drop of glucose on your cake disk so it does not slide. Place the cake on the disk, with the meringue make rosettes around the edge of the cake and a rosette in the center of the cake. Grate the peel of the lime on the top of the meringue. Finally place the lime segments on top.
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