Key lime pie

Key lime pie

By
From
B.I.Y. Bake It Yourself
Serves
6-8

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.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
75g unsalted butter
175g ginger biscuits

For the filling

Quantity Ingredient
3 large egg yolks
400g condensed milk
4 limes, juiced, zest finely grated, plus more zest to serve (optional)

For the meringue topping

Quantity Ingredient
3 large egg whites
75g caster sugar

Tool kit

Quantity Ingredient
food processor, (optional)
23 cm loose-bottomed tart tin
electric whisk
large piping bag, (optional)
large star-tipped nozzle, (optional)

Method

  1. Preheat the oven to 170°C.
  2. For the base, melt the butter in a saucepan.
  3. 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 23 cm loose-bottomed tart tin.
  4. 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.
  5. Clean the mixer beaters thoroughly. Beat the egg whites and caster sugar together until stiff peaks form.
  6. Gently load the meringue into a large piping bag fitted with a large star-tipped nozzle. Pipe it over the lime mixture. Alternatively, simply spoon the meringue over the filling, spreading and swirling to make peaks.
  7. 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.

Note

  • This recipe has a level 3 (advanced) difficulty.

Extras

  • 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 300 ml of double cream whipped with 1 teaspoon vanilla extract and 50 g 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!
Tags:
Great British Bake Off
Baking
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