American's are pretty good at sweet pies, whether it's pecan, pumpkin, or one of my favourites, key lime. It's not always that easy to find key limes, but ordinary common limes taste almost as good. Here's a simple recipe for a delicious pie.
For the base put a whole packet of shortbread biscuits (about 15 biscuits if you want to count them) into a food processor with 45 grams (3 tablespoons) of caster sugar and 140 grams of melted unsalted butter. Process until it looks like rough breadcrumbs. If you don't have a processor then you can crush the biscuits in a bowl, or smash the hell out of them with something heavy while they're in the bag.
Grease a pie tin (about 22cm across) with butter and pour the shortbread mix in, rolling it around to coat up the sides - it doesn't have to go too high, maybe half a centimetre or so. Press the mix down to make a firm base. Bake the base for 10 minutes at 175 degrees celcius.
To make the filling whisk 4 egg yolks in a bowl. Slowly add the contents of a 400ml tin of sweetened condensed milk while you whisk. Mix in 6-10 tablespoons of lime juice - fresh or bottled. You might find you need more juice to get a strong lime taste - key limes tend to be stronger and tarter than common limes. I went with about 10 tablespoons and it could have used a little more.
Pour the filling over the base and use a spoon to smooth it out.
Bake for a further 15 minutes at 175 degrees celcius then remove from the oven and let it cool. Once it's cool enough to touch, put in the fridge over night.
Before serving grate some lime zest over the top for added limeness. You should also eat this one with lots of whipped cream.
Next time I'll have a Christmas pie to enjoy over the festive season.
0 comments:
Post a Comment