Key Lime Pie
recipe
Key Lime Pie
No commentsIngredients
- 100g plain flour
- 100g digestive biscuits, crushed
- 100g white vegetable fat or butter, softened
- 1 tbsp caster sugar
- 1 tbsp lime juice or cold water
For the filling and topping:
- finely grated zest of 2 limes and juice of 4 limes
- 400g can condensed milk
- 4 large egg yolks
- edible green food colouring, optional
- 1 pack whisk and bake meringue
Serves:
4
Preparation:
50
Cook Time:
45
Total Time:
95min
Directions
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- Mix the flour and crushed biscuits in a bowl, then work in the fat followed by the sugar and lime juice to give a soft dough. Press the mixture on to the sides and then the base of a . cm/n flan or quiche tin to give an even layer. Chill in the freezer for minutes to firm up the dough.
- Preheat the oven to //gas mark Cook the pie crust towards the top of the oven for minutes. When it comes out of the oven it will have puffed up slightly so, using the back of a teaspoon, smooth the sides and base of the crust. Set aside while you make the filling. Reduce the oven temperature to //gas mark
- Beat together the lime zest and juice, condensed milk and egg yolks. Add a few drops of edible green colouring, if wished. Pour into the pastry case.
- Whisk up the meringue mix as instructed on the packet and spread over the surface of the filling, starting around the edge of the crust and working towards the centre. Return the pie to the oven for minutes. Leave to cool. Serve with pouring cream.
Source: Tesco
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