Saturday, January 21, 2012

We tried it: Key lime pie from How Does She?

Sarah's Key Lime Pie at How Does She?

I’m always looking for quick desserts that don’t take all that much work. And I’m always a sucker for the tart kick of lemon (or lime, don’t really know, don’t really care about the difference). There have been times when I have had such a craving for a lemon tart that Radhika (a fellow craver) and I have trudged all the way back to Theobroma for a fix, and ended up eating indifferent choriz pao when there were no lemon tarts. Which makes this recipe an absolute shoo-in for a space in my recipe file – if I had one.
I made this one way back in perhaps October last year, and have been waiting to share it. It received great reviews – at home and at work. I made the mistake of not using powdered sugar, so the pie crust is grainy, and, between the baking and Zach’s enthusiastic handling, the crust has had a rough day, but hey, it tasted great and it is super simple. What are a few sugar crystals between friends, right? It is a rich dessert; you can’t eat a lot of it, however much you want to, and makes a great finish to a dinner party. Also, mine looks nothing like Sarah’s does on How Does She?, but I don’t care. Who knows, yours might look like hers!
Also, Sarah’s post has a great step-by-step tutorial with photos, so do take a look.
Also, if you’ve never made a pie before, this is an easy and rewarding one to try. You will soon be making your own fillings for this shortbread crust.

Key Lime Pie

For the shortbread crust:
1/2 cup butter at room temperature
1/4 cup sugar
1 large egg yolk
1 1/4 cups flour
1/4 tsp salt

Using an electric mixer, beat the butter and sugar in a medium bowl until well blended (1 to 2 minutes).
Add the egg yolk; beat to blend.
Add the flour and salt and mix on low speed until the mixture resembles large peas.
Now, using your hands, knead the mixture in the bowl just until the dough comes together.
Transfer the dough to a 9-inch-diameter tart pan with a removable bottom. Breaking the dough into pieces, press it evenly up the sides and onto the bottom of the tart pan.
Cover with cling wrap and chill for about an hour.
Preheat oven to 350°F.
Uncover the crust and bake until golden brown, about 17 minutes.
Cool completely in the pan on a wire rack.

For the key lime filling:
400 g condensed milk
2 to 3 egg yolks (depending on how eggy you like your desserts)
½ cup lime juice (I used Dabur Lemoneez)

Whipped cream, strawberries, lime slices, (tinned and drained) peach slices to decorate

Combine the condensed milk, egg yolks and lime juice. Blend until smooth.
Pour the filling into your baked and cooled pie crust and bake at 350 degrees for 15 minutes.
Allow to stand 10 minutes before refrigerating.
Just before serving, top with freshly whipped cream and/ or fruit and garnish with lime slices.


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