Key Lime Pie
✨ This technically isn’t a key lime pie, key limes are a much smaller and more fragrant lime to our traditional limes we get imported to our supermarkets in the UK, but “lime pie” just didn’t have the same ring to it - plus the pie is absolutely delicious using the imported Persian limes we are used to!
In this recipe, we walk through a delicious crust, a beautiful and zingy custard, a glossy meringue and some curd for good measure!
🎶 So get your favourite playlist on, and let’s get cooking!
Servings: 10
Ingredients
🥧Pie Crust
500g oat biscuits
200g unsalted butter
🍮Custard
4 egg yolks
I can of condensed milk
Zest of 3 limes
Juice of 3 limes
1tbsp vanilla bean paste
𓎩Meringue
4 egg whites
200g caster sugar
1tbsp vanilla bean paste
Zest of 1 lime
🍋Lime Curd
I used this recipe by Buttermilk by Sam.
👩🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩🍳 Let’s cook!
🥧Pie Crust
Preheat your oven to 180°C.
Starting with our oaty base, blitz the biscuits in a food processor, or using a rolling pin and a food safe bag to bash them up, make sure they’re a fine crumb, then add in the melted butter, making sure all of the biscuits are coated evenly.
Once that’s combined, press it into a pie or cake dish with a spring form base, making sure to come up the sides as well.
Bake the base for 15 minutes and leave it to cool.
🍮Custard
Whisk all of the custard ingredients together until they’re fully combined and pour over the base, then bake this for a further 15 minutes, then leave to cool completely.
🍋Lime Curd
Make up your curd, and after it’s cooled, spread a layer over the cooled custard, making sure to reserve some for on top of the meringue to decorate, if you wish.
𓎩Meringue
Whisk your egg whites and sugar over a pan of simmering water over the hob. (Make sure your bowl is metal and not touching the water underneath and wear an oven glove!) You want to mix this until it doesn’t feel grainy between your fingers anymore.
Now transfer it to a very clean bowl and using the whisky attachment if you’re using a stand mixer, or using a hand whisk, whisk the mixture until it forms stiff peaks, then fold in the vanilla and the lime zest.
Pop it in a piping bag with a decorative nozzle, or swirl on using a spatula and toast with a blow torch.
For further decoration, I like to pipe small rounds of curd all over the top, add more lime zest and add some edible viola flowers!
Happy baking!
Emily x 🍞✨
