I would not recognise a ‘key lime’ if one danced the hula in front of me. So when we had a Valentine’s cook-off at work, this was not really the natural choice. However, I had some spare limes [courtesy of a brief flirtation with Thai last month] so I decided on the American classic ‘Key Lime Pie’. However, not having a right dish [btw. Does anyone ever have the right dish? Unless you happen to live in John Lewis] I made individual pies in muffin tins.
- 200g of ginger nut gluten free biscuits [I’m gluten free but I assume that the other ones would work]
- 100g to 125g of unsalted butter
- Take all your frustration out and whack the living fluff [it’s a family blog] out of the biscuits. Either in a bag or at the bottom of a bowl until they are crumbs.
- Melt the butter and mix into the biscuits.
- Press into the greased muffin tins and bake for 10 minutes at 160 C then set aside.
- I left it to cool for a day and then popped on the filling.
- 4 egg yolks
- 396g Evaporated milk
- 1 cup of lime juice
- 3 tablespoons of lime zest
- Fiddle around with the limes – swearing – until you have the required juice and zest
- Beat the yolks and then add the condensed milk slowly.
- Slowly whisk in the lime juice and then the zest.
- Pour on top of the base and then bake for 180 C for about 15 minutes [i.e. until it is set]
- Remove from the tins or they stick [and there is crying]. If you forget, gently reheat the dish and they will come out fine.
- Set aside and let it cool then set.
Wake up early [post awards with a tiny hangover due to Duck and Waffle overindulgence] – melt about 150g of chocolate and then smear on top of the filling. Leave to set.
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