Key Lime Pie
“Key lime pie is the dessert that took me completely by surprise the first time I made it — how something that simple can be that good. The ratio of tart to sweet is perfect when the recipe is right. Don’t use regular lime juice — the small key limes have a different, more aromatic quality.”
What You’ll Need
- 150g digestives or graham crackers
- 60g butter, melted
- 4 egg yolks
- 400ml condensed milk
- 120ml key lime juice (or regular lime)
- Zest of 3 limes
- Whipped cream to serve
Let’s Cook — Step by Step
- Step 1 — Press biscuit crumb mixture into a tart tin. Bake 10 mins at 170°C. Cool.
- Step 2 — Beat egg yolks and lime zest until pale. Beat in condensed milk.
- Step 3 — Add lime juice. The acid reacts with the milk — it thickens immediately.
- Step 4 — Pour into the cooled base. Bake 15 minutes. Cool completely. Refrigerate.
- Step 5 — Serve with softly whipped cream.
Kitchen Tip: Don’t over-bake — the filling sets completely as it cools in the fridge.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
