Sunday, January 31, 2010

Key Lime Yumminess

So I've taken a break from blogging and Internet life in general, so what better way to get back into the swing of things other than to post another delicious recipe. I love this recipe, it's pretty easy to make, and goes over very well with people who love sweets, and those who don't.

Ingredients

1/2 cup fresh lime juice (12 to 15 key limes - depending on size)
4 teaspoons grated lime zest
4 egg yolks
1 - 14 ounce can sweetened condensed milk
1 large pack digestive biscuits or something similar. (butter biscuits basically)
3 tablespoons granulated sugar
5 tablespoons butter, melted

**For the pie I just made, I substituted the eggs yolks for eggs whites. It really made the mixture fluffier, I definitely think I'll use egg whites from now on.**


Directions
  • Preheat oven to about 170 Celsius.
  • Start with the lime zest, and take the zest off of around 5 limes. Then cut your limes in half, and juice them into your cup. Strain out the bits and the pips.
  • In a medium sized bowl, whisk together the eggs and the lime zest until the mixture is greenish.
  • Add the condensed milk and juice, mix together well. Sit this mixture aside.*note, I also added a pinch of ginger and 1/2 teaspoon of cinnamon just for a little extra zing*
  • Crumble your biscuits. I find the easiest way to do this, is stick them in a ziplock bag, then using a rolling pin crush them. It keeps them consistently crumbled. Plus, it's a great stress vent ;).
  • In a separate bowl, mix together your biscuits and sugar. Again for this pie I tweaked it slightly, and only used one tablespoon of white granulated sugar, and two tablespoons of brown sugar. It adds a lovely taste to the crust.
  • Add the melted butter to your biscuits, and mix together until well mixed and slightly sticky. sometimes a few drops of water are needed :).
  • Press the biscuit mix into a pie pan (roughly 9 inches), and up the sides for the crust. Make sure you spread it evenly. It's easiest to start from the center and press out towards the sides.
  • Bake your biscuit mix in the oven for 10-15 minutes, until slightly browned. Remove from oven and let cool to room temperature.
  • Once your crust has cooled, pour in your lime mixture. Return to the oven for about another 15 minutes, until the center is solid, but wobbles like jelly.
  • Remove from oven and let cool to room temperature. Once cooled, stick in the fridge for about 3 hours until cooled and set. (we usually can't wait that long lol, so I stick it in the freezer).
If you want, whisk up some whipped cream, and voila! A perfect treat sure to suit the very sweet tooth, or the not so sweet tooth!

2 comments:

  1. will try your recipe and send my feedback very soon :-)

    xoxoxo

    ReplyDelete