Key Lime Pie!

Like many foodies, some mornings I just need to bake, not just for some sugary satisfaction, I just need to bake something! Today was definitely one of those days, so I baked something I’ve never made before.

It’s an American classic, and its texture resembles a no-bake cheesecake. It’s tangy, it’s light and it’s damn tasty, it’s my take on a Key Lime Pie.

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Sweet shortcrust pastry with a baked lime custard, topped with whipped cream and some little pastry hearts. You cannot go wrong, and it’s super easy. This could also easily be changed to a lemon or orange pie instead if you aren’t keen on lime!

First, sift your flour and icing sugar together in a large bowl. Add your butter cubes and toss them around to coat them in the flour.

Next, using a table knife, cut through the butter cubes and flour, turning the bowl as you do it. Keep doing this until the butter cubes are the size of peas.

Once the butter cubes are significantly smaller, get in there with your fingers and rub the mixture between your fingertips. Repeat this process until all the lumps of butter have been rubbed into the flour and the mix resembles breadcrumbs. This can take quite a while and start to give you cramp in the little muscles at the side of your thumb, but be patient as this stage is key to making good pastry!

Add the tablespoons of water to the bowl and bring the mixture together into a ball of dough. The dough should be firm, if it’s too sticky then add some flour, if it’s too dry and crumbly then add some extra water!

Press the dough with your hands into a thick disc, wrap it in clingfilm and stick it in the fridge for 15 minutes to firm up a little.

Once chilled, take the pastry out of the fridge and use a rolling pin to roll it out large enough to fit into an 18-20cm flan tin. It helps to lightly flour your work surface and your rolling pin before you do this.

Once rolled out, roll your pastry up around your rolling pin and gently roll it back out over the top of your tin. Then lightly press your pastry into the bottom and the edges of the tin, be very careful, I’ve been known to rip right through pastry at this stage!

When you’re happy with the pastry, lightly roll your rolling pin over the top of the tin to remove any excess pastry hanging over the edges. Prick the base of the pastry with a fork and stick it back in the fridge to chill for 20 minutes, in the meantime preheat your oven – 190 degrees for conventional or 170 degrees for fan. At this stage, you can cut out your extra pastry shapes too.

After 20 minutes, line your chilled pastry case with greaseproof paper or tin foil and fill it with some ceramic baking beans, some lentils or even some pasta shapes! This prevents the pastry from puffing up or losing its shape in the oven. Bake this for 15 minutes along with your pastry shapes which should be baked on a lined tray (if using).

The pastry is half-baked at this stage, so after 15 minutes, place your pastry cases back in the oven with no filling for a further 10 minutes to crisp up and finish baking. Once baked, remove your pastry case and shapes from the oven and place on a wire rack to cool a little while you  make the filling.

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First, use an electric whisk to beat your egg yolks in a large bowl for about a minute. Then add the condensed milk and whisk for a further 2-3 minutes, this adds air and makes a lovely light filling.

Grate the zest of your limes into the bowl and squeeze their juice in too, this makes the filling tangy and delicious without the need for anything artificial! Once added, whisk the lime zest and juice into the milk/egg mixture for another 2-3 minutes.

Pour this mixture into the partly cooled pastry case and pop it back into the oven for 15 minutes – 160 degrees for conventional or 140 degrees for fan. Once baked, cool the pie on a wire rack and pop it into the fridge for 2-3 hours to chill and firm up.

Once you’re ready to serve it, spread or pipe on some whipped cream and decorate with your pastry shapes or some chocolate sweets. Finally, grab a spoon and dig in to this tangy, light and wonderful pie!

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Key Lime Pie!

Key Lime Pie!

Sweet and sour lime filling encased in homemade sweet shortcrust pastry!

Ingredients

    For the pastry:
  • 200g plain flour
  • 125g cold butter cut into small cubes
  • 2-3 tbsp icing sugar
  • 3-4 tbsp cold water
    For the lime filling:
  • 3 egg yolks
  • 400g tin of condensed milk
  • 3 limes

Instructions

    For the pastry:
  1. Sift your flour and icing sugar together in a large bowl. Add your butter cubes and toss them around to coat them in the flour.
  2. Using a table knife, cut through the butter cubes and flour, turning the bowl as you do it. Keep doing this until the butter cubes are the size of peas.
  3. Once the butter cubes are significantly smaller, rub the mixture between your fingertips. Repeat this process until all the lumps of butter have been rubbed into the flour and the mix resembles breadcrumbs.
  4. Add the tablespoons of water to the bowl and bring the mixture together into a ball of dough.
  5. Press the dough with your hands into a thick disc, wrap it in clingfilm and stick it in the fridge for 15 minutes to firm up a little.
  6. Once chilled, take the pastry out of the fridge and use a rolling pin to roll it out large enough to fit into an 18-20cm flan tin. It helps to lightly flour your work surface and your rolling pin before you do this.
  7. Once rolled out, roll your pastry up around your rolling pin and gently roll it back out over the top of your tin. Then lightly press your pastry into the bottom and the edges of the tin.
  8. When you’re happy with the pastry, lightly roll your rolling pin over the top of the tin to remove any excess pastry hanging over the edges. Prick the base of the pastry with a fork and stick it back in the fridge to chill for 20 minutes, in the meantime preheat your oven – 190 degrees for conventional or 170 degrees for fan. At this stage, you can cut out your extra pastry shapes too.
  9. After 20 minutes, line your chilled pastry case with greaseproof paper or tin foil and fill it with some ceramic baking beans, some lentils or even some pasta shapes! This prevents the pastry from puffing up or losing its shape in the oven. Bake this for 15 minutes along with your pastry shapes which should be baked on a lined tray (if using).
  10. The pastry is half-baked at this stage, so after 15 minutes, place your pastry cases back in the oven with no filling for a further 10 minutes to crisp up and finish baking. Once baked, remove your pastry case and shapes from the oven and place on a wire rack to cool a little while you make the filling.
    For the lime filling:
  1. Use an electric whisk to beat your egg yolks in a large bowl for about a minute. Then add the condensed milk and whisk for a further 2-3 minutes.
  2. Grate the zest of your limes into the bowl and squeeze their juice in too.
  3. Whisk the lime zest and juice into the milk/egg mixture for another 2-3 minutes.
  4. Pour this mixture into the partly cooled pastry case and pop it back into the preheated oven for 15 minutes – at 160 degrees for conventional or 140 degrees for fan.
  5. Once baked, cool the pie on a wire rack and pop it into the fridge for 2-3 hours to chill and firm up.
  6. To serve it, spread or pipe on some whipped cream and decorate with your pastry shapes or some chocolate sweets.
  7. Enjoy!
http://maverickbaking.com/key-lime-pie/

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