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It’s time for limes!

It’s lime season!!!

I always think its time for lime but right now, limes are particularly spectacular. Big, fat and juicy. And I’ve been buying up big on them because you don’t have to re-mortgage your house to get a few. So what does one do with a mountain of limes? Make a Key Lime Pie of course.

I’ve always wanted to try making a Key Lime Pie, just the sound of it makes me feel all “sitting in a cabana on the beach” like. Little did I know that the original recipe called for key limes…hence the name. But I guess they are native to Florida so the recipe has been adapted for regular garden variety limes…or persian limes.

What I didn’t figure upon trying this recipe is how easy it is. The story goes…that a reaction occurs between the lime juice and the condensed milk which actually cooks the filling or makes it thicken substantially. Although, you’re still required to cook it for a short time. I used 4 limes for this recipe but think that you could use more. It’s very sweet and I think it needs a bit more acidity from the lime juice. Although if you have a super sweet tooth, 4 limes might suit you. Here we go!

Key Lime Pie

Crust

  • 16 biscuits (I used Anzac biscuits because it’s nearly Anzac day…but any plain biscuit will do)
  • 125g melted butter
  • 45g caster sugar (I used this but I don’t think you really need to)

Filling

  • 4 egg yolks
  • 1 x 395g tin condensed milk
  • Juice of 4-5 limes
  • 200ml cream

Pre-heat your oven to 175c. Blitz up your biscuits and slowly add melted butter until it comes together.  Press into a 22cm (across the top) greased glass or ceramic pie dish and push up the sides. Bake in the oven for about 10 mins or until lightly brown. Remove from oven and allow to cool slightly.

In a bowl add egg yolks and whisk a little. Then add condensed milk, cream and lime juice. Grate some lime zest in there too if you like. Whisk lightly until it all comes together. Pour into your pie crust and return to the oven for 15 mins.

Remove from oven, cool and then pop it into the fridge for a while. We had ours with cream but I didn’t think it needed it. If anything, I’d have mine with a big scoop of vanilla ice-cream.

I can tell when my guy likes something…he takes a bite and his eyes go big and round like saucers. This pie…got saucer eyes.

 
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Posted by on April 21, 2012 in Fire Up the Rayburn

 

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