美國Style甜品，整半份材料都可做一個7寸批
Eric Lanlard's Key Lime Pie Ingredients
| 350g |
Digestive biscuits crushed into crumbs |
|
| 125g |
Unsalted Butter plus extra for greasing |
|
Additional Ingredients
| 4 |
Egg (seperated) |
|
| 400 ml |
Condensed Milk full fat |
|
| 4 |
lime finely grated zest and juice of |
|
| 50g |
Sugar |
|
|
|
|
How to make Eric Lanlard's Key Lime Pie
-
Preheat the oven to 180°C/ 160°C fan
-
To make the base, mix the biscuit crumbs with the melted butter into a
bowl by hand and press into a buttered deep 25cm/10inch loose bottomed,
preferably fluted, tart tin. If you don't have one of the latter, use a
spring form tin of the same size and just press the crumbs two-thirds
of the way up the side.
-
Bake in the preheated oven for 10-15 minutes. Remove from the oven and cool
-
For the filling, beat the egg yolks in a bowl until light and fluffy,
then beat in the condensed milk and lime zest and juice. In another
bowl, whisk the eggs whites and caster sugar until firm, and then gently
fold into the lime mixture, using a large metal spoon.
Completely fill the biscuit base with the lime mixture and bake in the
preheated oven, at the same temperature for 20-25 minutes until set and
slightly browned around the edges. Leave to cool. It will sink slightly
so don't worry
-
Loosen the edges of the tart, remove the tin and transfer to a
serving plate. Dust the top with icing sugar then decorate with lime
slices and fresh mint leaves.
