(𝑲𝒆𝒚) 𝒍𝒊𝒎𝒆 𝒑𝒊𝒆

I promised you something sweet and I always keep my promises so here it is.
Technically I can't call this Key lime pie because I'm not using key limes, however it's still lime pie and still tastes pretty darn good.

I would recommend serving only small portions as this is very sweet, alternatively you may leave out the sugar from the filling, the sweetened condensed milk is plenty sweet enough.

𝑺𝒉𝒐𝒓𝒕𝒃𝒓𝒆𝒂𝒅 𝒑𝒂𝒔𝒕𝒓𝒚

For the base I have used a shortbread pastry that is absolutely gorgeous, prepare to get your hands a little grubby as this is very buttery, but the aroma whilst it is cooking will make you hungry even if you just had a large meal and when it is finished it simply melts in the mouth.

𝐒𝐡𝐨𝐫𝐭𝐛𝐫𝐞𝐚𝐝 𝐏𝐚𝐬𝐭𝐫𝐲

1 cup (125g) plain flour
1/4 cup (30g) icing sugar
pinch of salt
1/2 cup (113g) butter
1/2 teaspoon vanilla essence

Preheat oven to 175°C. Whisk together flour, icing sugar and salt in a small bowl.
Melt the butter and stir in the vanilla essence, then pour into dry ingredients and mix together thoroughly.
Press dough evenly along the bottom and sides of a 9-inch tart pan. Prick all over with a fork.
Bake 20 minutes until crust is golden brown.

𝐋𝐢𝐦𝐞 𝐟𝐢𝐥𝐥𝐢𝐧𝐠

If you are using key limes you will need to double the number to get the same amount of juice and perhaps keep some of the sugar in as they are smaller and more astringent.
Feel free to lick the bowl no matter your age this mixture tastes great.
Again this stage is quite messy, get ready for a big cleanup afterwards.

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐟𝐢𝐥𝐥𝐢𝐧𝐠

5 eggs
14 oz (397g) can sweetened condensed milk
1/2 teaspoon lemon zest
1/2 cup (125g) sour cream
1/2 cup (250ml) (key) lime juice, approx. 4 limes
1/4 cup (62g) white sugar

Adjust oven temperature to 160°C. Crack one egg into a medium-size mixing bowl. Separate the remaining 4 eggs, placing the yolks in with the whole egg and setting aside the 4 whites to warm up a little for your meringue.
Whisk the egg and yolks until they are a uniform colour. Stir in the sweetened condensed milk. Add the lemon zest and the sour cream. Stir it all up and set aside.
Juice the limes and measure out 1/2 cup in a small bowl. Add sugar to lime juice and stir until dissolved. Add this to the egg mixture and whisk it in.
Bake for 20 minutes. Remove from oven and set on wire rack to cool. Return oven temperature to 175°C

𝐌𝐞𝐫𝐢𝐧𝐠𝐮𝐞 𝐭𝐨𝐩𝐩𝐢𝐧𝐠

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐦𝐞𝐫𝐢𝐧𝐠𝐮𝐞

4 egg whites
1/2 teaspoon cream of tartar
pinch of salt
1/3 cup white sugar

Add the cream of tartar and salt to your egg whites and mix them in. Beat with an electric mixer on HIGH until they form soft peaks.
Continue to beat at high speed as you sprinkle the sugar in. When they form firm peaks tilt the bowl to test, if they don't slide down the side they're ready.
Spread over the filling with a clean spatula, sealing it to the edges of the crust. You may "dot" it with the flat side of the spatula to make points or make circular grooves with the tip to create a flower-like design.
Bake 12 minutes. Remove from oven and allow to cool to room temperature on a wire rack, then refrigerate.

This pie is easier to cut and serve when it is chilled.
In spite of its' sweetness this is a very light pie.

Lime juice is very pale in colour and the egg yolks make the filling more yellow than green, if you want your filling green simply add some green food colouring.

I hope you have enjoyed this sweet treat and all your teeth are still intact. Next time, as per special request, we will be going back to basics with something even the least educated of kiwiblokes can whip up.
Until then have a great day and stay safe. 😁

𝐖𝐡𝐚𝐭'𝐬 𝐟𝐫𝐲𝐢𝐧𝐠?