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Key Lime Pie
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I used to have a really good recipe for Key Lime Pie but I cannot find it anywhere. Thought I'd ask if anyone out there has a particularly nice recipe they would like to share with me
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Try this one.
Serves 8
4 egg yolks
1x400g can sweetened condensed milk
grated zest & juice of 1 lime
250ml whipping or double cream, chilled
2tbsp caster sugar
lime slices to decorate
for the pastry
175g plain flour
90g chilled butter cut into cubes
2 tbsp cold water
9" loose bottomed flan tin
To make the pastry: put the flour in a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.
Wrap the dough and chill for 30 minutes.
Roll out the dough on a lightly floured surface and line the flan tin.
Bake it blind in a preheated oven at 200 C (400 F, Gas 6) for about 10 minutes. Remove the baking beans and bake for another 5 minutes, then cool slightly.
Mix together the egg yolks, condensed milk and lime zest. Slowly stir in the lime juice. Pour the filling into the pastry shell and bake for 15-20 minutes until the filling has set and the pastry is a golden brown colour.
Leave to cool, then chill in the fridge for at least 1 hour.
Whip the cream until it forms soft peaks and fold in the sugar. Spread over the pie , decorate with lime slices and serve.
Enjoy.
Serves 8
4 egg yolks
1x400g can sweetened condensed milk
grated zest & juice of 1 lime
250ml whipping or double cream, chilled
2tbsp caster sugar
lime slices to decorate
for the pastry
175g plain flour
90g chilled butter cut into cubes
2 tbsp cold water
9" loose bottomed flan tin
To make the pastry: put the flour in a large bowl, add the butter and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.
Wrap the dough and chill for 30 minutes.
Roll out the dough on a lightly floured surface and line the flan tin.
Bake it blind in a preheated oven at 200 C (400 F, Gas 6) for about 10 minutes. Remove the baking beans and bake for another 5 minutes, then cool slightly.
Mix together the egg yolks, condensed milk and lime zest. Slowly stir in the lime juice. Pour the filling into the pastry shell and bake for 15-20 minutes until the filling has set and the pastry is a golden brown colour.
Leave to cool, then chill in the fridge for at least 1 hour.
Whip the cream until it forms soft peaks and fold in the sugar. Spread over the pie , decorate with lime slices and serve.
Enjoy.
Here's one taken from the BBC food website:
Ingredients
375g/12oz plain or sweetmeal digestive biscuits, crushed
150g/5oz unsalted butter
grated zest and juice of 8 large limes
570ml/1 pint double cream
1 x 397g/14oz can sweetened condensed milk
To Decorate:
crystalized lime zest
Method
1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.
2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.
3. Decorate with crystalized lime zest and serve.
Tip:
To make the crystalized lime zest: wash and dry 2 whole limes and peel with a swivel vegetable peeler. Using a sharp knife cut the peel into thin matchstick-sized strips. Blanch in boiling water for 1 minute. Drain and refresh in cold water. Place 50g/2oz caster or granulated sugar into a small pan with enough boiling water to cover. Bring to the boil and heat until it reaches the hard crack stage at 180C/350F. Add the lime zest and remove from the heat. Stir well and pour into a metal sieve over a bowl. As the sugar cools separate the lime zest with a fork and allow to cool completely. When cool remove the lime zest from the sieve and rub off the excess hard sugar. Use as required in the key lime pie recipe.
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