![]() To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream. Place into the fridge to chill completely before serving. 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. 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. 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. Press into a pie dish and refrigerate until set, at least 20 minutes.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). For a standard 9-inch pie plate, you’ll need 1 3/4 cups of crumbs. Spoon onto pie and sprinkle with additional lime zest before serving if desired.ĬRUST CRUSH Master our method, then get creative with the cookies: In a food processor, pulse cookies until fine crumbs form, then add melted butter and pulse to combine. Step 4 Using electric mixer, beat heavy cream, sour cream, confectioners’ sugar, vanilla and a pinch of salt to form medium-stiff peaks.Transfer to wire rack let cool completely, about 1 hour, then refrigerate if desired. Pour mixture into cooled crust bake until center is just set, 12 to 15 minutes. Step 3 In bowl, whisk together condensed milk, egg yolks, lime zest and lime juice.Step 2 Reduce oven temperature to 350☏. ![]() You just whisk it all together, pour it into your pie shell, bake for 10 minutes and voila you’ve got a key lime pie that will blow your family and friends away. Bake until crust is set and fragrant, 10 to 12 minutes. It’s a whole lotta lime juice, lime zest, sour cream and a couple cans of sweetened condensed milk (a.k.a. Pour filling into the pie crust and bake at 350º for 10 minutes. Bake for 8 minutes and cool before eating. In terms of taste, key limes have a higher acidity, making. Although they are picked when they're green, they actually begin to turn yellow as they ripen. They typically measure about one to two inches in diameter. Step 2: Pour filling into prepared crust. A key lime, also known as a Mexican lime or West Indies lime, is a type of hybrid citrus fruit commonly grown in the Florida Keys. Add key lime juice and whisk until fully incorporated. Add Key lime juice and whisk until smooth. Place sweetened condensed milk and sour cream in a large bowl, whisk until combined. Add the sweetened condensed milk, lime juice, and zest and beat until well combined. In a large mixing bowl using a hand mixer on medium high speed, beat the softened cream cheese until smooth and creamy. Combine sweetened condensed milk and egg yolks in a large mixing bowl blending until smooth with a whisk. Place the crust into the freezer for at least 10 minutes to set while making the filling. ![]() In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Press into a 9-inch pie pan and bake 6 8 minutes at 350º. ![]() Transfer mixture to 9-inch pie plate and press evenly onto bottom and up side. Bake 8 to 10 minutes or until golden brown cool. In food processor, pulse cookies and a pinch of salt to form fine crumbs.
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