American Lime Pie

Summary Not available

  • 300 g plain flour
  • 1 sweet pastry sheet
  • 60 g icing sugar
  • 1 tbsp ground ginger
  • 1 tbsp salt
  • 180 g butter (unsalted chilled and diced)
  • 3 egg yolks
  • 2 tbsp icy water

For the filling

  • 4 tbsp pieces stem ginger in syrup (drained and finely chopped)
  • 6 limes (finely grated zest and juice)
  • 1 condensed milk
  • 4 egg yolks
  • 300 ml double cream (well chilled)

Italian meringue:

  • 250 g ranulated sugar
  • 5 tbsp water
  • 4 egg whites (at room temperature)
  • 1 a blowtorch

To decorate:

  • 2 limes (thinly sliced)
  • 1 tbsp mint
  1. To make the pastry, sift the flour, icing sugar, ginger and salt into a mixing bowl

  2. Add the diced butter and rub in until the mixture looks like fine crumbs

  3. Mix the yolks with the icy water and stir in with a round-bladed knife to make a soft but not sticky dough; add more water if necessary

  4. Wrap the dough in clingfilm and chill for about 20 minutes until firm

  5. Roll out the dough on a lightly floured worktop to a circle about 37cm across and the thickness of a pound coin

  6. Use to line the flan tin

  7. Prick the base of the pastry case with a fork and chill for about 20 minutes

  8. Meanwhile, preheat the oven to 200°C/400°F/gas 6

  9. Bake the pastry case ‘blind’; after removing the paper and beans, reduce the oven temperature to 180°C/350°F/gas 4 before baking for a further 8–10 minutes until the pastry is a light golden brown

  10. Leave to cool but do not unmould

  11. For the filling, scatter the chopped ginger over the base of the pastry case

  12. Set aside half of the lime zest for the decoration and put the rest into a mixing bowl with the juice, condensed milk and yolks

  13. Whisk with a wire whisk for a couple of minutes until the mixture thickens slightly

  14. Whip the cream just until it falls in a thick ribbon-like trail from the whisk (the stage before soft peak), then fold into the lime mixture using a large metal spoon – the mixture will thicken considerably

  15. Pour into the pastry case and chill for about 1 hour until firm

  16. Next, make the Italian meringue by putting the sugar and water into a medium pan and heat gently, stirring frequently, until the sugar has completely dissolved

  17. Turn up the heat and boil steadily, without stirring, until the syrup reaches 120°C/248°F on a sugar thermometer (make sure the thermometer isn’t touching the bottom of the pan, otherwise it will give an incorrect reading and your meringue will separate later

  18. ) While the syrup is cooking, put the egg whites into a spotlessly clean and grease-free, large mixing bowl

  19. Beat with an electric mixer until stiff peaks form when the beaters are lifted

  20. As soon as the syrup reaches the correct temperature, pour it in a steady stream onto the egg whites (not down the sides of the bowl), beating on the highest possible speed

  21. Whisk until the mixture has cooled to room temperature

  22. Spoon the meringue into the piping bag

  23. Unmould the pie and set it on a serving platter

  24. Pipe the meringue in a thick rope of continuous loops around the edge of the pie

  25. Use a kitchen blowtorch to lightly brown and highlight the meringue curves

  26. Decorate with lime slices, the remaining lime zest and sprigs of mint

  27. Serve immediately or keep chilled until serving

  28. Best eaten the same day, but can be kept, well wrapped, overnight in the fridge

No extra notes


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