Key Lime Pie
You know you want to! Thanks to our truly amazing photographer, @MandyCouzens for not only coming up with this amazing image, but also creating this delicious pie! Here is how she did it. We’ve listed it in two sections - the base & filling, and then the meringue.
BASE & FILLING
(Recipe sourced from here.)
INGREDIENTS
200g wheatmeal or Granita biscuits
1/4 cup ground almonds
1 tbsp caster sugar
100g butter, melted
4 eggs, lightly beaten
395g can condensed milk
2/3 cup (160ml) cream
Zest and juice of 4 limes
METHOD
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
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.
Whisk eggs , milk , cream , lime rind and juice until smooth. Pour into biscuit crust.
Place on tray and bake for 40-45 mins or until set. Cool. Top with Meringue (recipe below).
MERINGUE
INGREDIENTS
225ml egg whites (about 6 eggs)
1½ cups (330g) Caster Sugar
1 tbsp cornflour (corn starch)
1½ tsps white vinegar
METHOD
Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form.
Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++.
Once all the sugar has been added, scrape down the sides of the bowl and whisk for a further 10–15 minutes or until the mixture is thick and glossy+++.
Place the cornflour and vinegar in a small bowl and mix until smooth.
Add the cornflour mixture to the eggwhite mixture and whisk for 30 seconds or until well combined++++.
Spoon meringue over pie, swirling decoratively. Use a kitchen torch to toast meringue, if desired.
Top with thinly sliced lime wheels and a sprinkling of Lime Dust.
Enjoye!
+ Making meringue is a science. Be sure to measure your ingredients carefully, including the eggwhites as egg sizes do vary. Fresh, room temperature eggs work best – when whisked they’ll become fluffy and voluminous, plus they’re more stable during baking.
++ Be patient when gradually adding the sugar to the eggwhite. Each tablespoon of sugar should be dissolved before the next is added.
+++ Take care not to overwhisk the meringue mixture – it’s ready when it’s thick, glossy, smooth and there are no more sugar granules. You can check this by rubbing a little mixture between your thumb and forefinger.
++++ See the recipes that follow for how to bake this meringue mixture.
TIP
It’s best to avoid making meringue on humid days. Excess humidity can cause meringue to sink during or after baking.