Key lime pie

Recipe from: 7/1/2003 12:00:00 AM

Ingredients 12
Servings 8
Time 30 minutes

Ingredients

  • 200
    g
    digestive biscuits, crushed
  • 50
    g
    sugar (optional)
  • 100
    g
    butter, melted
  • FILLING
  • 4
    large egg yolks
  • 397
    g
    sweetened condensed milk
  • 125
    ml
    lime juice, freshly squeezed
  • 10
    ml
    lime zest, finely grated
  • MERINGUE
  • 4
    large egg whites
  • 2
    ml
    cream of tartar
  • 125
    g
    castor sugar
 

Method

40 minutes
 
Mix the biscuits, sugar and melted butter together and press into the bottom and sides of a 23 cm pie dish.
Bake in a preheated 180 °C oven for 10 minutes, then remove and set aside to cool.
Filling
Beat egg yolks and condensed milk until smooth.
Beat in lime juice and zest.
Pour into the pie crust and bake at 180 °C for 15 minutes.
Remove from oven and set aside to cool.
At this stage the filled pie can be refrigerated for two to three days or frozen until needed.
Meringue
Beat the egg whites with the cream of tartar to form soft peaks.
Add the sugar a little at a time until the meringue is stiff and glossy.
Spread over the lime filling all the way onto the crust at the edges.
Return to the oven at 180 °C for 15 minutes or until meringue is golden.
Cool and refrigerate before serving.
Use whipped cream instead of meringue if you prefer.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.