A fabulous dessert that is completely different from anything else I have made. There have been lots of zingy lemon-infused dishes but limes take zing to a whole new level. In this pud, the sweet, ginger-infused pastry is light and contrasts deliciously with the sharp, tart but light lime filling and the tangy lime jelly – it’s beautifully refreshing. Personally, I preferred mine straight up but John opted for a little double cream to gently soften the lovely sharpness of this wonderful, summery dessert. Put it on your list for when the sun eventually comes out!
What you need…
1 x 23cm spring form fluted tart tin, lightly buttered and lined on the bottom with Bake O Glide or parchment paper
for the pastry
250g plain flour, plus extra for dusting
50g icing sugar
Pinch of salt
1 tablespoon ground ginger
135g butter, cold and cubed
1 egg, beaten
2-3 tablespoons ice-cold water
for the filling
4 egg yolks
1 x 397g tin condensed milk
Juice of 4 limes
Grated zest of 2 limes
for the jelly
3 sheets gelatine
Juice of 5 limes
Grated zest of 1 lime
40g caster sugar
1 drop green food colouring
What to do…
Tip the flour, icing sugar, salt and butter into your food processor and pulse until the mixture resembles breadcrumbs. Add the ginger and pulse again until evenly incorporated. Add the beaten egg and 2 tablespoons cold water and pulse again until the pastry comes together. Add a tiny bit more water if needed. Turn out onto a lightly floured work surface and quickly knead into a ball – handle the pastry as little as possible. Wrap in cling film and pop in the fridge for 30 minutes.
Roll the pastry out to about 3mm thick and line the tart tin with it, making sure that the pastry stands just a little proud of the rim. Trim the edges, prick the base and pop back in the fridge for 30 minutes (to prevent shrinkage during cooking).
Preheat oven to 200°c / 400°f / gas 6 and put in a baking sheet to heat up.
Remove the pastry case from the fridge, line with parchment paper and fill up with baking beans. Pop onto the hot baking sheet and cook for 20 minutes. Remove the parchment and baking beans and cook for a further 5 minutes to dry out the pastry. Remove and set aside.
Reduce the oven to 180°c / 350°f / gas 4.
Using a handheld electric whisk, beat the egg yolks in a large bowl for 3 minutes. Pour in the condensed milk and whisk for a further 2 minutes. Add the lime juice and zest and whisk to incorporate evenly. Tip into the pastry case, smoothing over the top for an even spread. Pop back onto the hot baking sheet and bake for 15-20 minutes or until just set. Remove and allow to cool completely. Pop in the fridge to chill.
And then to the super tangy lime jelly! Soak the gelatine sheets in cold water for 5 minutes. Meanwhile, put the lime juice, water and caster sugar into a small saucepan and gently heat to dissolve the sugar. Remove from the heat. Squeeze the excess water from the gelatine and add to the pan, stirring until dissolved. Pour into a jug and stir in the lime zest and food colouring. Set aside to cool for 30 minutes.
Pour jelly over the top of your key lime pie – there will be a bit more than you need so stop pouring before it overflows the pastry! Pop back into the fridge for at least 60 minutes to set.
When you’re ready to indulge, ease your lovely key lime pie out of its tin and using a sharp knife, cut into slices. Enjoy this lovely tangy, fresh dessert that with a little double cream if liked. Just yummy and VERY moreish!
Camilla Stephens, Higgidy
This is not a difficult dessert at all and very rewarding. However, you do have to have other things to do to fill in the time whilst this dessert makes a few trips to the fridge – wasn’t a problem for me – I just found other little jobs to do and was then also cooking the lunch, so it all worked perfectly.