Dessert of the Week - Lime Pie  Add/Read Comments

Lime Pie (or Tart)
serves about 6

For the pastry:

• 250g plain flour


• 125g chilled unsalted btter


• 2 tbsp caster sugar

For the filling:

• 4 medium egg yolks


• 397g can condensed milk


• 2 tsp grated lime zest


• 125ml lime juice


• limes for decorating


• icing sugar for dusting

Make the pastry - rub the butter into the flour and sugar using finger tips until it becomes like breadcrumbs. Add 1-2 tablespoons cold water and mix until combined into a ball. Wrap in cling film and chill for 30 minutes.

Roll out and line a 22cm square pie tin. Bake in a pre-heated oven (200C/180f/G6) for 15 minutes topped with a sheet of baking paper (weighed down with beans). Remove paper and bake for a further 5-10 minutes until dry to the touch. Allow to cool.

Reduce oven temp to 180C/160F/G4.

Mix the yolks, milk, zest and juice until combined. Pour into the pastry case and smooth the surface. Bake for 20-25 minutes until set. Cool completely and chill for a couple of hours. Decorate with lime slices and icing sugar.

Perhaps not the most exciting looking tarts I've constructed (did the top catch a bit due to overcooking, hence the dark brown patches?) but tastes, well, very limey.