Key Lime Pie for Jeremy
Key Lime Pie is a famous speciality from the Keys region of southern Florida.
This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
This delicious tart is usually made with Key limes - a special variety. But in this simplified version, normal limes will work perfectly well.
49,074 13.9/5 for 20 ratings
Last modified on: September 30th 2012
For 1 pie, you will need:
- 1
200 g Sweetcrust pastry (pâte sablée) - 2
4 limes - 3
4 egg yolks - 4
400 g sweetened condensed milk - 5
250 ml Chantilly cream - Total weight: 1,370 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 1 hour 35 min. | 2 hours | 15 min. | 3 hours 50 min. |
Keeping:
A few hours in the fridge, protected with plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 1 hour
Stage 2 - 5 min.
Squeeze 4 limes, which should give you about 125 ml of juice.
Stage 3 - 2 min.
Add the zest of one lime to the juice.
Preheat the oven to 180°C (360°F).
Preheat the oven to 180°C (360°F).
Stage 4
Put 4 egg yolks into a food-processor bowl.
Stage 5 - 5 min.
Beat on maximum speed for about 5 minutes until the yolks plump up a little in volume.
Stage 6 - 3 min.
Reduce the beater speed slightly and slowly pour in 400 g sweetened condensed milk.
Stage 7 - 3 min.
Reduce the beater speed further and slowly pour in the lime juice and zest.
Stage 8
Continue beating for a few more minutes until the mixture is fairly light.
Stage 9 - 2 min.
Pour this filling into the tart case.
Stage 10 - 15 min.
Cook for 10-15 minutes, just until the filling sets (check this by shaking the dish gently from side to side).
Stage 11 - 2 hours
Leave to cool, then cover with stretch plastic film and refrigerate for at least 2 hours.
Stage 12 - 15 min.
Just before serving, cover the top with rosettes of Chantilly (whipped cream).
Stage 13
Your Key lime pie is ready.
Stage 14
You can replace if you prefer, like Jeremy, Chantilly cream by a meringue French or Italian, so in that case brown the top like in a pear and lime meringue pie.
Remarks
This recipe is very well known in the USA and is typical of the South. There are many different variations: with meringue topping instead of cream, crushed biscuits and butter instead of pastry, etc.
You can find mediocre versions all over Florida. These are ususally over-sweet, artificially flavoured and green coloured. Now, a good Key lime pie is not green!
You can find mediocre versions all over Florida. These are ususally over-sweet, artificially flavoured and green coloured. Now, a good Key lime pie is not green!
Nutritional information
How much will it cost?
- For 1 pie : 5.76 €
Source
Based on a recipe by Stephanie Jaworski.More recipes?
This recipe uses (among others) | Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: European glass, Saint Honoré cake, Strawberry Charlotte, Ice-cream Vacherin, Strawberry Verveine Tart , ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Flaked almond tart, Strawberry tart, Bounty-style tart for Alison, Tarte Jurassienne, Peach and green tea tart, ... All |
| Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with smoked salmon, Ramekins of duchess potatoes, Butter cream, Maroilles cheese quiche, Thin endive tart, ... All |
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Your 1 comments or questions on this recipe
Manal
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