Easter Key Lime Pie

The Easter Key Lime Pie Recipe This pie takes its name from the small limes that grow in the Florida Keys, where the recipe originated.

Special equipment:
9in (23cm) tart pan with removable bottom
zester (optional)

7 tbsp unsalted butter
8oz (225g) vanilla wafers, crushed
5 limes, plus 1 extra, cut into thin slices,
to decorate
3 large egg yolks
14oz (400g) can sweetened condensed milk

1 Preheat the oven to 350°F (180°C).

Melt the butter in a saucepan over low heat. Add the vanilla wafer crumbs and stir until well combined.

Remove from the heat and place the mixture into the tart pan, then use the base of a metal spoon to press it evenly and firmly all over the base and sides of the pan. Place on a baking sheet and bake for 5–10 minutes.

Meanwhile, grate the zest of 3 of the limes into a bowl. Juice all 5 of the limes and set aside.

Place the egg yolks into the bowl with the lime zest and whisk until the egg has thickened.

Pour in the condensed milk and continue whisking for 5 minutes if using an electric hand mixer, or for 6–7 minutes if whisking by hand.

Add the lime juice and whisk again until it is incorporated. Pour the mixture into the pan and bake for 15–20 minutes, or until it is set.

Remove the pie from the oven and leave it to cool completely. Serve the pie decorated with the lime slices and whipped cream.

A common baking mistake with sweet tarts with a deep filling is to overcook them. Remove them from the oven when they still are slightly wobbly at the center. They will cool and set to an unctuous, creamy texture. Overcooking will result in a tart with an unpleasantly “rubbery” texture.

Easter Key Lime Pie
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