Using an electric whisk, mix the egg whites on a low speed until stiff. Pour into the pie dish and bake for 15-20 mins. Instructions PIE CRUST: Add flour and salt to food processor Add the pieces of cold butter and mix for about 10 seconds or until mixture is a coarse meal. Pour in the condensed milk and whisk until thickened. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. Beat the egg yolks with the lime zest until creamy and pale. Serve topped with whipped topping or whipped cream. 3: Bake in preheated oven for 30 minutes. Place into the fridge to chill completely before serving. 2: Whisk together egg yolks, sweetened condensed milk, lime juice and food colouring if desired. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.īake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Mix lime juice, yolks, and condensed milk in a large bowl for about 5 minutes, until pale. get new recipes in your inbox: Back to Top Home About. Classic Key Lime Pie Recipe (with Video) more Pies and Tart recipes. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Although fresh lime juice is best for a super flavorful key lime pie, don’t shy away from using canned juice for simplicity and ease. The destination for home cooks who truly love to cook and bake, from everyday classic recipes informed by modern, seasonal and global flavors to more challenging recipes that require a little more guidance. Level off any excess biscuit mixture.įor the filling, whisk the egg yolks in a bowl until pale and fluffy. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Melt the butter in a saucepan, then pour over the biscuit crumbs. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor).
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