Wednesday, 18 June 2008

Sublime Key Lime Pie

You don't have to be in the Florida Keys to make this gem of a pie, which is excellent news. Use as much lime juice and zest as possible - you'll reap the rewards with a tangy, dare I say it, sublime key lime pie, perfect for lazy summer days or as a light dinner party dessert

Serves 6-8

Preheat oven to 170ºC. Have ready a 23cm round cake or ideally, pie tin

  • 100g melted butter
  • 150g digestive biscuit crumbs
  • 50g toasted pinhead oats
  • 30g macademia nuts, crushed (not strictly speaking necessary, but an extravagant little addition to the pie)
Toss all the ingredients together in a medium bowl, then using your hands, press the mixture evenly into the bottom and halfway up the sides of the cake/pie tin

Place this in the oven while preparing the lime filling (max 12-15 minutes, don't let it scorch)

  • 4 medium egg yolks (keep the whites to make a chocolate mousse, or meringue)
  • 1 can (400g) condensed milk
  • zest of 4 limes
  • Juice of 5-6 limes, sieved
Beat the egg yolks with the lime zest until it becomes pale and thickens

Add the condensed milk and beat again for a few minutes. Finally add the lime juice, beat for a minute or two until evenly mixed, then pour the filling into the cake/pie tin and bake on the lower-middle oven shelf for 20-25 minutes until the surface feels springy and set.

Serve on its own, or with a lime wedge, a few sprigs of mint and some fromage frais. Chill if not eating immediately

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