Key Lime Pie

We have a lot of key limes from our garden.

Actually, I didn't know that we have key lime, haha, until I squeezed it to make the lime juice. It's less sour than lime and had a sweet fragrance. 

After I asked my brother and he said that it's a key lime ^^.

So, I thought that it would be good to turn it into a key lime pie.

Most of the key lime pie recipes are made by using sweetened condensed milk, but this recipe is made from key lime curd. Well, I love this lime curd as it's tangy, sweet, and rich.

One of the best things is you don't need an oven to make this pie, the only time-consuming process is making the lime curd.

The pie will be set after refrigerating (from the butter in the lime curd), so you have to give it enough time to chill.

Try to finish the pie in 2 days, because the crust will become soggy when keeping it is too long.

Recipe: Key Lime Pie

สูตรภาษาไทย: พายมะนาว Key Lime

日本語のレシピ：キーライムパイ

Youtube: พายมะนาว Key Lime/ Key Lime Pie/ キーライムパイ

Key Lime Pie

Makes 20 cm pie

Base

90 g  ....................... Melted and cooled unsalted butter

180 g ...................... Digestive biscuits

Key lime curd

2 tbsp ..................... Key lime zest (Or lemon)

150 ml .................... Key lime juice (Or lemon)

105 g ....................... Unsalted butter

175 g ........................ Granulated sugar

1/8 tsp ..................... Salt

3 .............................. Eggs (165 g)

Whipped cream

200 g ....................... Whipping cream

15 g .......................... Icing sugar

20 x 3.5 cm Tart pan

Crush the digestive biscuits with a rolling pin.

Mix the crushed biscuits with the melted butter.

Pour into the pan.

Press until level.

Refrigerate until ready to use.

Zest the Key lime.

Put butter, salt, Key lime juice, Key lime zest, and sugar into a heat-proofed bowl.

Place the bowl over a saucepan of simmering water, and whisk until the butter melt.

Whisk the eggs together and pour them into the Key lime juice bowl.
Cook for 10 minutes, whisking constantly.

 

Cook until the curd is thickened, it will be able to cover the back of the spoon.

Pass the curd through a sieve into a bowl.

Cover with a piece of plastic wrap, press the plastic directly onto the curd.

Let the curd cool completely before using.

Beat the whipping cream and icing sugar together until firm peaks form.

Pour the cooled curd into the prepared pan.

Top with the whipped cream.

Refrigerate for 12 hours.

Warm the side of the pan and remove the tart from the pan.

Decorate as desired before serving.

Key Lime Pie