A key lime pie, a beloved Floridian dessert known for its creamy texture and tangy flavour, can be prepared in the comfort of your own home. Its combination of cool creaminess and citrus sharpness makes it an ideal treat for festive occasions. This dessert requires only a few steps and can serve up to six people.
Preparation: 20 minutes
Cooking: 15 minutes
Chilling: 3 hours or more
Ingredients Breakdown
Base Ingredients: You’ll need 75g of butter or coconut oil (with extra for greasing), 200g of digestive biscuits (approximately 13), and a pinch of salt.
Filling Ingredients: This includes 4-5 limes, 4 egg yolks, and a 400g tin of condensed milk.
Optional Topping: Consider 300ml of whipping or double cream and 1 tablespoon of icing sugar.
Crafting the Biscuit Crust
Preheat your oven to 180C (160C fan)/350F/gas 4 and lightly grease a 20cm tart tin, preferably one that is loose-bottomed for easier serving. Crush the digestive biscuits into a fine crumb using a food processor or by wrapping them in a tea towel and hitting with a rolling pin. Melt the butter or coconut oil and mix with the crumbs and salt. Firmly press this mixture into the prepared tin, creating an even layer across the base and sides using a glass base to ensure compactness.
Baking and Cooling the Crust
Bake the crust for about 15 minutes until it’s dry, then leave it to cool. While not mandatory, this step enhances the crust’s crispness.
Preparing the Lime Filling
Thoroughly wash and zest the limes, grating the zest into a large bowl. Standard limes work perfectly if key limes are unavailable. Juice the zested limes until you have around 120ml, ensuring no pips remain. Add the egg yolks to the zest and beat the mixture until it thickens and becomes pale green. Incorporate the condensed milk and then the lime juice, ensuring the mixture is both tangy and sweet. Fill the cooled biscuit crust with this mixture.
Setting and Optional Topping
Refrigerate the pie for at least three hours. For those wanting a creamy topping, whisk the cream with icing sugar until it forms soft peaks, then spoon over the set filling. Adorn with lime slices or additional zest if desired.
Meringue Topping Alternative
If a meringue topping is preferred, whisk two egg whites to soft peaks and gradually add 115g sugar, beating until glossy. Add half a teaspoon of vinegar or citrus juice, then spread over the pie. Brown the meringue with a blowtorch or hot grill before serving.
Reporting based on coverage first published by theguardian.com.