Friday, October 3, 2008

Key Lime Pie

A traditional American favorite - a great dessert to finish off a seafood meal. Recipe serves 8.


1 cup water
1/2 cup sugar
2 tablespoons grated lime zest
Crumb Crust:
2 cups plain sweet cookie (biscuit) crumbs
7 ounces (200 g) butter, melted
2 teaspoons grated lime zest.
1 envelope unflavored gelatin
1/3 cup fresh lime juice
1/2 cup caster sugar
2 eggs, separated
1 cup cream
1 teaspoon vanilla essence


1. Prepare the syrup: Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the lime zest and simmer for 30 minutes.
2. Prepare the crust: Combine all ingredients in a bowl, mix well and press over base of 9 1/2 inch (24 cm) greased spring form tin.
3. Bake at 350 degrees F/180 degrees C for 8 minutes.
4. Prepare the filling: Heat 1/3 cup of the reserved lime syrup in a small saucepan. Remove from heat and sprinkle gelatin over the syrup and let soften for 1 minute.
5. Stir in the lime juice, 1/4 cup of sugar and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy, about 5 minutes. Set aside to cool.
6. Beat egg whites and 2 tablespoons of the sugar until stiff. In another bowl whip the cream, vanilla and remaining 2 tablespoons of sugar until thick.
7. Fold the whipped cream into the egg whites, drizzling the reserved lime mixture at the same time. When the mixture is smooth, spoon into the prepared crust. Chill until firm, 2-3 hours.

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