Key lime pie
This cake is the easiest recipe for key lime pie I ever came across during my travels in Florida.
- 250 g sweet pastry or shortcrust pastry
- 4 egg yolk
- 390 g sweetened condensed milk 1 tin
- 1 tbsp lime zest
- 110 ml lime juice about 3-4 limes or Key limes
- ½ tsp green colouring - optional
- 2 egg whites
- Confit sliced Lime
- Whipped cream
- Mini meringue
- Preheat oven to 160°C. Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. On a floured surface, roll the pastry and line the tin. Gently press the edges to fit well. Place in the fridge to set for 10 minutes.
- Remove from the fridge, line the tart with parchment paper or oven safe cling film and add the blind baking beans to the tart. Bake for 10-15 minutes or until golden. Remove from the oven and remove the blind baking beans. Let the blind baked tart cool aside until required.
- Reduce oven to 135-140°C.
- In a large bowl, whisk the condensed milk with the egg yolks and gradually add the lime zest and lime juice and green colouring if using.
- In a second bowl, beat the egg whites until soft peaks. Gently fold the egg whites, into egg yolk mixture.
- Pour mixture into the blind baked tart shell. Place in the oven and bake for 15 to 20 minutes or until the filling has just set (filling will be slightly wobbly in the centre).
- Remove from the oven and set aside to cool. Once cooled, place the fridge for 2 hours to firm up the pie.
- Decorate the pie with sliced confit lime, whipped cream, and meringues.
Green colouring can be omitted in this recipe!