(Key) Lime Pie
I’ve been wanting to make a Key Lime pie for ages. Why? I can’t really say. The name is very appealing and while I have baked with every other kind of citrus I haven’t worked with limes at all. We don’t get key limes in South Africa (as far as I know) and often the limes we do get are quite expensive. I found a bottle of lime juice at the Good Food and Wine show and decided to use that instead.
Since I was using bottled juice I didn’t have access to lime rind but I used lemon rind instead and it seemed to work out perfectly well. This recipe is based on the one in Nigella Lawson’s “How to be a domestic goddess” book and it was very easy to make. I was surprised at how much it puffed and turned golden brown but the pie was delicious and very creamy.
(Key) Lime Pie
200g tennis biscuits (I used the caramel flavour)
50g butter, melted
5 large eggs, separated (keep 3 whites aside to whip later)
397g full cream condensed milk
zest of 3 limes (or lemons)
150ml lime juice (fresh or bottled)
3 egg whites (from the eggs you separated above)
Preheat oven to 160 degrees celcius. Crush biscuits in food processor or in a plastic bag with a rolling pin and combine with melted butter. Press into a prepared springform cake tin or deep pie dish. Set aside in the fridge while you are making the filling.
Place condensed milk and 5 egg yolks in a bowl and mix well. Mix in rind and juice and set aside to thicken. Beat 3 egg whites until soft peaks form and fold into the condensed milk mixture. Pour filling into biscuit base and bake for 25 minutes. It will puff up but will settle again once it has cooled. Allow to cool on the counter before placing in the fridge overnight. Serve chilled with whipped cream.