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※ Download: Mary berry key lime pie
I judged their ripeness purely on how soft the limes were. When baking the filling do so until top just starts to brown 1 min or 2 min extra.
Thanks Kerry, I was so pleased to find this recipe here! So here it is! See my review of the book here. Sift your flower, icing sugar, ginger and salt together, and add the butter.
Public Recipe Share - I loved the mix of bitter and sweet. Pour into the pastry case and chill for about 1 hour until firm.
Not sure what to cook? Bake in the oven for 10 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. Very easy to do and scrumptious. It needs the cream at the end to cut out the sharpness which is not to all my kids taste. Clarice took the cream off and Charlie could not eat without an additional scoop of cream. The base flattened after the initial 10 minutes cooking so I had to re-shape it in order to be able to pour in the mixture. We'd suggest using the zest from average-sized limes. If they're on the large side, you might want to use less. Grating it with a fine grater eg. If you did both these things, then we'd suggest using the zest of just two but keeping the same amount of juice. I've made this pie three times before and it was always great. This time, for no good reason, I wanted to left it in slightly longer than 15 minutes, but ended up forgetting about it for another 10 minutes so around 25 minutes in total. Would the whole pie still okay to eat? As in not burned at the bottom and the filling doesn't become rubbery. I have to take it to a dinner party tomorrow and don't have time to make another dessert before then. My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown 1 min or 2 min extra. I then let cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream I do this about 1 hour into the pie chilling I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use it in Texas muffin liners. My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown 1 min or 2 min extra. I then let cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream I do this about 1 hour into the pie chilling I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use it in Texas muffin liners. My modifications: I use 3 regular limes and 1 smaller lemon. Zest from 2 limes combined with juice from those two plus juice from the lemon. When baking the filling do so until top just starts to brown 1 min or 2 min extra. I then let it cool for about two min and carefully remove the skin off the top which should come off all in one piece. Although the skin tastes good I don't like this texture being part of the pie. When making the whipped cream I do this about 1 hour into the pie chilling I grate the 3rd lime and add this to the cream, and the 1 tablespoon of icing sugar, along with about half of the juice from this lime in a chilled bowl, before I start mixing it. This gives the cream a nice lime taste as well. Top the pie with the whipped cream then chill a further 2 hours minimum. Recipe also works great for tarts, I use this in Texas muffin liners. Great Recipe : The name comes from the type of Lime used; a Key Lime vs a Persian Lime. If you ever get the chance to use this kind of Lime in your Key Lime Pie, do it! It tastes totally different! Much smaller, tarter and acidic! It makes for a more refreshing slice, which is a nicer dessert in the middle of a Florida summer instead of a sickly sweet thing.
Next, make the Italian meringue. This is caused by the combination of condensed milk and lemon juice and is nothing to worry about. But right out of the fridge — perfection. Answers on a postcard. So here it is. When set, the pie can be decorated very effectively with the lime rind. Also, do make sure the dairy products you use are full-fat, rather than skimmed or semi-skimmed, you will tell the difference straight away. I couldn't wait any longer for a taste.
