La Différence

La Différence
A passion for food

Tuesday, 21 May 2013

Key Lime Pie



I just love to have visitors to my blog, I've taken some time to prepare this recipe and to blog it so I would be so grateful for some feed back. Please leave a comment or better still visit come over & visit me on my Facebook page  https://www.facebook.com/la.difference.catering where I'm available all day most days .

Light, fresh and tangy , I'm sure there couldn't be a better dessert to finish your summer dinner with.
Once the pastry case is made it's just a matter of zesting some juicy limes and squeezing out the juice to add to condensed milk & eggs. The recipe is so simple and the result is just amazing. This recipe should serve 10-12 people.

I used a deep 11" 28cm loose bottomed quiche tin oiled well.

If you prefer to measure your ingredients rather that weigh click onto this link Easy Conversion Chart

The pastry (unsweetened shortcrust as the filling is sweet enough)

4oz/125g cold unsalted butter cubed
4oz/125g Vegetable shortening (Trex or Cookeen)
1lb plain white flour
pinch of salt
approximately 3tbsp cold water to bind.

In a large bowl rub the fat into the flour until it resembles fine breadcrumbs
Add a couple of tbsp. of cold water and bring the pastry together to form a ball adding a little more water if needed,

Flatten, wrap in cling film and refrigerate for at least 30 minutes or until you are ready to bake it.

Gently roll out the pastry quite thinly. (you will have plenty enough left over to make jam tarts)
Line the greased tart tin with the pastry carefully pushing it into the edges. Leave an overhang of around 1" of pastry in case it shrinks while baking.
Refrigerate again for around 20 minutes.
Set the oven to 190c/375F/gas 5

Scrunch up a piece of parchment paper big enough to cover the tin and fill with baking beans, rice or whatever you use.
Bake in the centre of the oven for 12 minutes
Remove the paper & beans and continue baking until the pastry is golden & crisp approximately another 7 minutes.
Remove from the oven & trim off the excess pastry to the top of tin.



For the filling.  

6 to 8 Limes depending on the size
 you will need to zest 5  and you will need around 200ml/7fl oz lime juice in total
2 13oz/400g tins of condensed milk
6 large eggs separated
whipped cream & lime slices to decorate

set the oven to 190c/375f/gas 5

Whip the egg whites until stiff but not dry
whip together the egg yolks & condensed milk
Slowly add the lime zest and juice, mix well
Fold in a few tbsp. of the egg white to loosen the mixture
Then fold in the rest.
Pour into a large jug

Place the tart case on an oven tray and place it in the centre of the oven
Carefully pour in the batter until it almost reaches the top of the pastry. Do not overfill any spare mixture can be cooked in an oven dish (cooks treat)
Bake for around 20 -25 minutes or until the filling is set.
Leave to cool completely on a wire rack before gently removing from the tin.

Decorate with whipped cream and slices of lime






18 comments:

  1. This comment has been removed by a blog administrator.

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  3. Very pretty and looks so yummy! I wish I can also taste this♥
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  8. your way of writing is excellent....I really liked your blog, appreciate the great information.
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  11. I really like this blog. It explains everything very clearly and makes these recipes look very simple. I reserved a function room in Malden MA a few weeks ago and I ate a similar cake! Very good!!

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  13. Sounds delish ! Going to give this a try at the weekend! X

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  14. Love love Key Lime Pie! Your pie looks gorgeous.....I may need two slices! Hugs, Terra
    www.cafeterrablog.com

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  15. I have never had Key Lime pie. It looks wonderful Dor. xx Misbah

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  16. As lovely as this pie looks, It's not key-lime pie if you don't use real key-lime juice.

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I love sharing my recipes with you all...please feel free to comment ..it's great to get some feedback ♥