Key Lime Pie

[Alliegid]

Made this recently with lime juice , double cream and condensed milk and was wondering why it sets. Does anyone know the science behind this? I guess that something happens to the juice and the cream but I would like to know what! Thanks

[crisgal]

sorry, alliegid, I don't have the answer. But I would love your recipe - it sounds delish!

[Alliegid]

No prob!
9oz ginger bics crushed.
4oz melted butter.

4 limes
1/2 pt double cream
can of condensed milk

Melt butter, stir in bics and press into a loose bottom flan tin (or flan dish lined with foil) Put in fridge to set, whilst you get on with the rest of it.
Lightly whip cream, stir in grated rind of limes.
Add lime juice, and condensed milk and whip together for a few seconds. It sets rapidly.
Tip onto base and enjoy! it can be eaten straight away or left overnight in the fridge for the flavour to develop. Yummy and very quick and easy

[crisgal]

well! I never did! That does sound easy. I shall give it a try tomorrow x

[Coralie44]

Hi

Recipe looks really good - will try it myself.

Anyway I understand the reason why it sets is the curdling reaction that the strong acid in the limes causes to the cream/condensed milk/egg yolks (whatever recipe is used). It means that the mix ends up thick and without need of cooking. Probably a bit like lemon curd??

All the best and look forward to trying your recipe out.

[Alliegid]

Thanks Coralie44 but this still doesn't completely answer the question - can you please explain the curdling bit, a bit more?
In lemon curd I thought that it was the heat acting on the protein in the egg to coagulate the mixture?
Still wondering...