Key Lime Pie

by Kevin Dundon

Green colouring can be omitted in this recipe!

This cake is one of the easiest recipes for key lime I ever came across during my travels in Florida.

6 people 35 minutes 20 minutes

Ingredients

Preheat the oven to 160°C. Grease a 3cm-deep, 24cm round (base) fluted, loose-based flan tin. On a floured surface, roll the pastry and line the tin. Gently press the edges to fit well. Place in the fridge to set for 10 minutes.
Remove from the fridge, line the tart with parchment paper or oven safe cling film and add the blind baking beans to the tart. Bake for 10 - 15 minutes or until golden. Remove from the oven and remove the blind baking beans. Let the blind baked tart cool aside until required.
Reduce oven to 140°C. In a large bowl, whisk the egg yolks until pale and thick. Gradually beat in the condensed milk, lime zest and lime juice and green colouring.
In a second bowl, beat the egg whites until soft peaks. Gently fold the egg whites into the egg yolk mixture.
Pour the mixture into the blind baked tart shell. Place in the oven and bake for 15 - 18 minutes or until the filling has just set (filling will be slightly wobbly in the centre).
Remove from the oven and set aside to cool. Once cooled, place in the fridge for two hours to firm up the pie.
Decorate the pie with sliced lime and serve with whipped cream.