Preparation | Resting | Cooking | Start to finish |
---|---|---|---|
1 hour 35 min. | 2 hours | 15 min. | 3 hours 50 min. |
1 | Roll out 200 g Sweetcrust pastry (pâte sablée) and bake blind. Leave to cool on a wire rack. | ![]() |
2 | Squeeze 4 limes, which should give you about 125 ml of juice. | ![]() |
3 | Add the zest of one lime to the juice. Preheat the oven to 180°C (360°F). | ![]() |
4 | Put 4 egg yolks into a food-processor bowl. | ![]() |
5 | Beat on maximum speed for about 5 minutes until the yolks plump up a little in volume. | ![]() |
6 | Reduce the beater speed slightly and slowly pour in 400 g sweetened condensed milk. | ![]() |
7 | Reduce the beater speed further and slowly pour in the lime juice and zest. | ![]() |
8 | Continue beating for a few more minutes until the mixture is fairly light. | ![]() |
9 | Pour this filling into the tart case. | ![]() |
10 | Cook for 10-15 minutes, just until the filling sets (check this by shaking the dish gently from side to side). | ![]() |
11 | Leave to cool, then cover with stretch plastic film and refrigerate for at least 2 hours. | ![]() |
12 | Just before serving, cover the top with rosettes of Chantilly (whipped cream). | ![]() |
13 | Your Key lime pie is ready. | ![]() |
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. | ![]() |