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Key Lime Pie

Rich Short Crust Pastry:
8 oz. Flour
4 oz. Butter
2 oz. Sugar
2 Egg Yolks
2 tbs. Water

Filling:
5 Eggs
5 oz. Sugar
12 oz. Cream
4 Limes

Pastry:
Cut the butter into small dice and rub into the flour and sugar blend with the yolks, water and let to rest.
Bake blind in a 10" tart tin and coat with some egg white and bake again for 2 mins to brown and crispen.

Filling:
Separate the eggs and beat the yolks with the sugar until white and fluffy.
Fold in the cream and grated zest and juice of the limes.
Beat the whites until stiff and fold into the mixture.
Pour into the pastry base and bake at 160C/325F/Gas3 for 25 to 35 mins until firm to touch.
Chill before serving.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef