Last updated on Jan 15th, 2021 at 03:38 pm

Recipe for Key Lime Pie – a heavenly dessert thats worth the effort put into making it.

Ingredients
For the poached lime slices:
125g castor sugar
125ml water
1x30g packet fresh mint
4 limes, finely sliced

For the base:
350g digestive biscuits, crushed into crumbs
125g unsalted butter, melted, plus
extra for greasing

For the filling:
4large eggs, separated
1x400ml tin full-fat condensed milk
finely grated zest and juice of 4 limes
50g castor sugar

For the topping:
150ml whipping cream
Icing sugar, for dusting

How to
For the poached lime slices:
The day before making the pie, prepare the poached lime slices for the decoration. Place the sugar in a pan with the water and bring to the boil.

Simmer until the sugar has melted, then add half the mint leaves and all the lime slices. Poach the lime in this minty syrup for about 10 minutes, then leave to cool and infuse overnight.

To make the base:
Mix the biscuit crumbs with the melted butter and press into a buttered deep 25cm (10in) loose-bottomed, preferably in a fluted, tart tin. Leave the base to rest for another hour in the fridge.

Preheat the oven to 180C (fan 160C).

Line the biscuit case with greaseproof paper and half-fill it with ceramic baking beans or uncooked dried beans. Bake in the preheated oven for 10-15 minutes. Remove the beans and cook for another 5 minutes until the base has darkened slightly in colour. Remove from the oven and cool.

For the filling:
Beat the egg yolks in a bowl until light and fluffy, then beat in the condensed milk and lime zest and juice. In another bowl, whisk the egg whites and castor sugar until firm, then gently fold into the lime mixture, using a large metal spoon. Completely fill the biscuit case with the lime mixture and bake in the preheated oven, at the same temperature, for 20-25 minutes until set and lightly browned around the edges. Leave to cool. It will sink slightly, so don’t worry.

For the topping:
Loosen the edges of the tart, remove the tin and transfer to a serving plate. Finally, whip the cream until it peaks, spoon into a piping bag, and pipe around the edge of the cold tart. Dust the top with icing sugar, then decorate with the poached lime slices and some of the syrup, discarding the cooked mint and adding the remaining fresh mint leaves.

From: Home Bake by Eric Lanlard. For more information on this cookbook, click here.

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