Richard Burr's Key lime pie recipe
So delicious that my mouth is actually watering while I’m writing this. The brilliant zing you get from the lime filling will have you reaching for a second slice before you know what you’re doing. Sadly there won’t be one, because everyone else will have annihilated it and be demanding more. It tastes like summer.
TIP:
This recipe uses egg whites and yolks in different layers; a simple and efficient use of ingredients and delicious to boot! But you can miss out the meringue layer and bake the pie with just the lime filling.
Top the cooled pie with 300ml of double cream whipped with 1 tsp vanilla extract and 50g icing sugar and serve with some finely grated lime zest. You can also replace the limes with two lemons, to make a lemon meringue pie. Have fun!
You will need:
- Food processor (optional)
- 23cm loose-bottomed tart tin
- Electric whisk
- Large piping bag
- Large star-tipped nozzle
Ingredients
For the base- 175 g ginger biscuits
- 75 g unsalted butter
- 3 large egg yolks
- 400 ml condensed milk
- 4 limes, finely grated zest and juice, plus extra zest to serve
- 3 large egg whites
- 75 g caster sugar
Details
- Cuisine: American
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 8
Step-by-step
- Preheat the oven to 170°C/fan 150°C/gas mark 3½.
- For the base, melt the butter in a saucepan. Blitz the biscuits in a food processor (or put in a freezer bag and smash with a rolling pin) and mix into the butter well, then press into a 23cm loose-bottomed tart tin.
- For the filling, beat the yolks in a bowl with an electric whisk until smooth and glossy. Beat in the condensed milk, lime zest and juice until smooth and well combined. Pour the mixture over the base.
- Clean the mixer beaters thoroughly. Beat the egg whites and caster sugar together until stiff peaks form.
- Gently load the meringue into a large piping bag fitted with a large star-tipped nozzle. Pipe it over the lime mixture.
- Bake for 15–20 minutes, or until the meringue begins to take colour. 8. Take out and cool completely before eating. If you have any limes left, grate some zest on to the top to serve.
BIY: Bake It Yourself by Richard Burr (Quadrille £20) Photography: Chris Terry
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