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Key Lime PieCopyRight ©http://seekate.com From:http://www.seekate.com/Key+Lime+Pie.shtml Key Lime Pie Other ways: Serves 12 Preparation time 1-2 hours Cooking time less than 10 mins Ingredients 375g/12oz plain or sweetmeal digestive biscuits, crushed150g/5oz unsalted buttergrated zest and juice of 8 large limes570ml/1 pint double cream1 x 397g/14oz can sweetened condensed milkTo Decorate:crystalized lime zest Method 1. Melt the butter in a small pan and stir in the crushed biscuits. Lightly press into the base of a 23cm/9in deep loosed-bottomed fluted flan tin. Chill whilst preparing the filling.2. To prepare the filling: place the lime juice into a large bowl, add the cream and condensed milk. Whisk for 1-2 minutes. Add the lime zest and lightly stir. Pour into the prepared biscuit base. Place onto a tray and chill for 1-2 hours.3. Decorate with crystalized lime zest and serve. Tip:To make the crystalized lime zest: wash and dry 2 whole limes and peel with a swivel vegetable peeler. Using a sharp knife cut the peel into thin matchstick-sized strips. Blanch in boiling water for 1 minute. Drain and refresh in cold water. Place 50g/2oz caster or granulated sugar into a small pan with enough boiling water to cover. Bring to the boil and heat until it reaches the hard crack stage at 180C/350F. Add the lime zest and remove from the heat. Stir well and pour into a metal sieve over a bowl. As the sugar cools separate the lime zest with a fork and allow to cool completely. When cool remove the lime zest from the sieve and rub off the excess hard sugar. Use as required in the key lime pie recipe. Others: Makes 25cm/10in tart Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 250g/9oz 1 pkt sweet pastry juice of 10 limes and grated zest of 5 limes 400ml/14¼fl oz condensed milk 5 egg yolks 60g/2¼oz unsalted butter, softened 4 tbsp double cream Method 1. Preheat the oven to 150C/300F/Gas 2. 2. Roll out the pastry, sprinkling it with the grated zest of 2 of the limes, and use to line a 25cm/10in tart tin. 3. Pierce the base of the pastry several times with a fork, line with greaseproof paper or foil, pour in baking beans or rice and bake blind for about 20 minutes. 4. Remove from the oven and allow to sit for 5 minutes before removing the beans and paper, set the shell aside to cool. 5. To make the filling, mix together the lime juice and remaining zest, the condensed milk, egg yolks, softened butter and double cream. Pour this mixture into the tart shell and place in the oven to cook for about 30-40 minutes until just set. 6. Serve with crème fraîche. |