Horchata pie with lime curd

Horchata pie with lime curd

Hungry For That
Lauren Bamford

Horchata is a creamy, refreshing drink that I love served over ice. Most taquerias serve it alongside other house-made drinks, in big countertop barrels.



Quantity Ingredient
500ml rice milk
40g raw almonds
1 cinnamon stick
100g white sugar
50g brown sugar
20g milk powder
15g cornflour
100g unsalted butter, melted
8 egg yolks
300ml pouring cream

Biscuit base

Quantity Ingredient
125g ginger nut biscuits
75g nice biscuits
40g rolled oats
100g unsalted butter, melted

Lime curd

Quantity Ingredient
4 eggs
2 limes, zested and juiced
100g butter, chopped into 1 cm cubes
330g white sugar


  1. To make the horchata, gently simmer the rice milk, almonds and cinnamon stick for 10 minutes in a saucepan over a low heat. Pour the mixture into a bowl and let it cool for 30 minutes. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Once chilled, whiz the horchata in a food processor for 1–2 minutes, then strain and discard the solids.
  3. Preheat the oven to 160°C.
  4. To make the biscuit base, blitz the biscuits and rolled oats in a food processor for 1–2 minutes, then add the melted butter and process until combined. Press the mixture into the base and side of a 23 cm pie tin.
  5. Using a stand mixer on a low setting, mix the white sugar, brown sugar, milk powder and cornflour until combined. Add the melted butter and continue to mix on low. Add the horchata rice milk mixture and mix. Add the egg yolks and mix until incorporated, then add the cream. Pour the mixture into the pie tin and bake for 30 minutes, or until the middle is just set. Cool, and freeze overnight.
  6. To make the lime curd, whisk the eggs, lime zest, lime juice, butter and sugar in a heavy-based saucepan or over a double boiler. Cook the mixture slowly over a low heat, whisking continuously for around 15–20 minutes, or until the mixture is thick and smooth. Don’t let it boil or it may separate. Let the mixture cool, then refrigerate for 1 hour.
  7. When ready to serve, remove the pie from the freezer and let it stand at room temperature for 10 minutes. Slice and serve with the lime curd.
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