I have wanted to taste and try out a recipe for Key Lime Pie since I heard of its existence! It just sounded like something that I would enjoy. I love cooking with lime and I really enjoy the freshness and colour of it. I found this recipe in the Garden and Home Magazine and decided to give it a bash yesterday. The lime juice and zest added a really great refreshing touch. I had made steak and chips with a mushroom sauce for lunch so it followed on well from such a heavy meal because it was so zesty fresh! I served it with ice cream and raspberries so the colours on the plate were beautiful. It was a hit!
For the base:
150g tennis biscuits
150g ginger biscuits
150g butter – melted
For the filling
8 limes, finely grated zest and juice
375ml fresh cream
1 tin condense milk
3 egg yolks
Fresh lime zest
Vanilla ice cream (optional)
- To make the base, put the biscuits into a food processor and crush the biscuits. When they are crushed, add the melted butter and mix until combined.
- Press the mixture into the base and up the sides of a tart or flan case. Chill the tart shell until required.
- Preheat the oven to 150 C
- To make the filling, place all of the filling ingredients in a bowl and whisk until combined.
- Pour the filling into the tart shell and bake for 30 – 40 minutes until just set. Remove from the oven and allow to cool completely.
- Dust with icing sugar and serve topped with fresh lime zest, raspberries and vanilla ice cream.
Photo and recipe from the Garden and Home Mag