Friday 19 February 2016


The other day I spied that limes were in season. I wanted to make something with them, and the first idea that came to mind was Key Lime Pie. I have never made it before - this was my first attempt - but I have to say it was delicious.

I tried to cheat a little and make a recipe that didn't require refrigerating but I have to admit that it tasted much better the following day after it had been chilled - it wasn't quite so tart. (Although we enjoyed it warm too.) So this is a recipe that I'd recommend making the day before - which is quite handy in a way, especially if it's for guests as you don't need to worry about baking and cleaning up afterwards. Otherwise, make it in the morning if you plan to consume in the afternoon or evening.

Also, more traditional recipes call for whipped cream on top. I can understand that this neutralises the tartness a little, especially if served warm. But I'm not big on cream, and so we had ours with (coconut) ice-cream instead - which was a delicious flavour accompaniment.

200g wheatmeal or Granita biscuits
1/4 cup ground almonds
1 tablespoon coconut sugar
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Finely grated rind and juice of 4 limes

1. Preheat oven to 170-degrees C. Grease and line base of a 20cm springform tin with baking paper.
2. Process biscuits until fine crumbs. Add almonds, sugar and butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
3. Whisk eggs, milk, cream, lime rind and juice until smooth. Pour into biscuit crust. 
4. Place on tray and bake for 40-45 min or until set. Cool. Serve with extra lime slices.

images the indigo crew

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