Key lime pie recipes
Ingredients
- 4 egg yolks
- 400g Condensed Milk
- 1 teaspoon finely grated lime zest
- 5 fl oz lime juice
- 1 shortcrust pastry case
- 8 fl oz double cream
- 1 tablespoon Caster sugar (normal or golden)
Method
- Pre heat the oven 180c/350F/Gas 4.
- Whisk the egg yolks, condensed milk and half the lime zest together.
- Slowly whisk in the lime zest.
- Pour mixture into pre cooked pastry case. Bake for 20 minutes.
- Allow to cool on a wire rack before refrigerating for at least 2 hours.
- Before serving whisk the double cream with the caster sugar and either pipe onto pie or serve along side with the remaining lime zest.
- Enjoy!
Ingredients
- ½ packet Digestive Biscuits
- 200g Condensed Milk
- 140ml Double Cream
- 150g Cream Cheese
- 5 tbsp Lime or Lemon Juice
- 60g Butter
Method
- 1.Crush the biscuits until they are the consistency of breadcrumbs.
- 2.Melt the butter and stir into the biscuits. Press down into the base of the dish in an even layer.
- 3.Place the cream cheese in a bowl and beat until smooth.
- 4.Add the condensed milk and cream and continue beating until the mixture begins to thicken.
- 5.Stir in the lime or lemon juice (this will thicken the mixture) if it is not thick enough beat a little more until a ribbon can be formed on the top.
- 6.Pour onto the biscuit base and place in the fridge until needed.
- 7.Decorate with chocolate shapes or grated chocolate.
Tideswell School of Food has contributed to these popular cooking recipes:
Ingredients
- 250 g all butter shortcrust pastry
- 6 egg yolks
- 1 400 g tin sweetened condensed milk
- 125 ml lime juice
- 1 tsp. grated lime rind
Method
- Heat the oven to 200 F. Roll out the pastry to form a circle that will fit in a 23 cm pie pan. Bake blind with a few kidney beans on top to prevent the pastry from rising for 20 to 30 minutes or until the pastry is lightly golden. Remove from the oven. Transfer to a pastry rack, remove the beans and allow to cool. Meantime make the filling. In a large bowl beat the egg yolks until light and fluffy. Stir in the condensed milk, lime juice and rind. Combine well and let stand for a few minutes. Pour the filling into the pie shell. Chill in the refrigerator for about 2 hours or until set. A reaction between the condensed milk and the lime juice causes the filling to thicken on its own without cooking. Serve with whipped cream.
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