Lime Pie
How to describe this pie in one word: Sensational!
A simple American dessert, requires very few ingredients and little effort. Also known as Key Lime Pie, when using limes from the Florida keys. As of 2006, it is the Florida state pie.
The filling should be slightly yellowish, since the lime juice is more yellow rather than green, but also due to the egg yolks. Mine is slightly more greenish, due to the added lime zest, and it can be noticed. If you happen to find a greenish lime pie but no visible zest, it most probably contains food colouring. I would keep my distance from such pie.
An interesting fact: early lime pies weren’t baked at all, due to a chemical reaction between the condensed milk and the lime juice when combined, which causes the filling mixture to thicken without baking. These days, however, the consumption of raw eggs is not recommended. Therefore, the pie is being baked for a short time, just enough to cook them, but it also thickens the filling more than the chemical reaction alone.
You’ll need:
- 23cm loosed bottom flan tin
For the crust:
- 125g unsalted butter
- 275g crushed digestive biscuits
For the filling:
- 5 limes
- 3 large egg yolks
- 400g condensed milk (1 can in most places)
Decoration (optional):
- 1 extra line, cut into thin slices
How to:
Prepare the crust:
(1) Preheat oven to 180c
(2) In a small saucepan over a low heat, melt the butter
(3) Add the crushed digestives and stir until well combined
(4) Press the mixture evenly into the tin (base and sides)
(5) Bake for 8-10 minutes
(6) Remove the tin from the oven and allow to cool slightly
Prepare the filling:
(1) grate the zest of 2 of the limes, and juice all 5
(2) In a large bowl, combine the egg yolks and lime zest, and whisk (using a hand whisk) until the egg has thickened
(3) Add the condensed milk and keep whisking for approximately 5 minutes (whisk for further 2 minutes if using a hand whisk)
(4) Add the lime juice and mix until well combined
(5) Pour the filling into the tin and bake until set, 15-20 minutes
(6) Remove from the oven, and allow to cool completely before serving
Serving: decorate with the lime slices before serving. Good with vanilla cream or custard, whipped cream.
Tags: lemon and lime, tart