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Tuesday, 13 August 2013

Key Lime Pie

Key Lime Pie

I spent most of July in Florida with my cookery books and ipad on our family holiday.  I soon found myself caught up with American cuisine, Caroline had made this recipe last year when we were there - so this year we tried to perfect the recipe. I then had the problem coming home of translating it into metric and imperial measures for everyone to enjoy.  This is the result - an authentic Key Lime Pie which we all loved with fresh raspberries on the side.  The photography was all done in Florida, so I had to end the recipe with my favourite photo of the holiday.

I used real key limes (they are tiny), but you can use ordinary ones and get the same result

Serves 8


For the crust
150g /5 1/2 oz graham cracker crumbs or rich tea biscuits, crushed
60g / 2oz golden caster sugar
3-g / 1oz finely chopped almonds
60g / 2oz melted butter

For the filling
6 large egg yolks
2 large egg whites
200ml / 7fl oz lime juice plus 2 tsp of zest
400g / 14oz tin of sweetened condensed milk

We had to use a disposable foil tart case, but it still tasted delicious

Preheat the oven to 190C / fan 170C / Gas 5.  To make the crust combine the crumbs, sugar, almonds and butter in a bowl and mix well.  Use the mixture to line the bottom and side of a 23cm / 9inch loose bottomed tart tin.  Press firmly for the crumbs to stick and bake for 8-10 minutes.  remove the crust to a rack and leave to cool.

Reduce the oven to 180C / Fan 160C / Gas 4.  Beat the yolks with the condensed milk in a mixing bowl, then add the lime juice and rind.  Whisk the egg whites to soft [peaks the fold through the mixture.  Pour the filling into the crumb crust and bake in the oven for 15 minutes, transfer to a rack and cool, then chill.

Once chilled, served with whipped cream and fresh fruit.

To get ahead: The pie can be made up to a day ahead and stored in the fridge.  It will keep for 2-3 days, but on holiday it never lasted that long!!

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