KEY LIME PIE

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KEY LIME PIE



INGREDIENTS
  • DIGESTIVE BISCUIT - 300gm
  • BUTTER - 150gm
  • CONDENSED MILK - 400gm
  • EGG YOLK - 3no.
  • FRESH CREAM - 300ml
  • ICING SUGAR - 1tbsp
  • ZEST & LIME - 4no.
  • EXTRA LIME & ZEST - for garnish


METHOD

  1. Crumb biscuit in a food processor OR put them into plastic bag & bash with rolling pin.
  2. Mix with the melted butter & press into the base & up into the side at 22cm loose base tart tin.
  3. Bake in oven for 10min. Remove & cool.
  4. In another bowl whisk egg yolk adding condensed milk followed by zest & juice.
  5. Pour the filling into the cooled base then put into oven for 15min.
  6. Cool & chilled for 3hrs before serving.
  7. To decorate , softly whipped together cream & icing sugar & pipe the cream with top of the pie & finish with top of the zest.
IN CAKE MAKING IT IS MOST IMPORTANT TO ADHERE STRICTLY TO THE RECIPES

HELPFUL SUGGESTIONS

1. It is not necessary to grease tins for pastry, Whan greasing tins for cakes, puddings, ete nie hydrogenated fat.

2. Dried fruit should always be clanned before it d It must be wished thoroughly, atema removed and spread on a cloth or over a rack covered with m alin Never use wet fruit. A little refined flour may be mixed with the fruit before adding it to cakes, Glace fruits should also be washed and dried.

3. To measure syrup, dip a tablespoon into boiling water, then use it quickly and the syrup will fall of the spoon easily.

4. If creamed fat and sugar tend to curdle after egg is added, add 1 tablespoon of the measured flour.

5. The hottest part of an oven is initially the top shelf. Bake large cakes in the middle of the oven. amall cakes on the top shelf Centre of oven corresponda most closely with the dial setting.

6. Fill tins only foll to allow for rising. For large enkes make a slight depression in the middle no that they will rise flat.

7. To test when cake is cooked: 
a ) Sponge and sandwich cake: Press the centre of the cake very lightly with a finger: the impression should spring back immediately. Always let cake cool slightly before removing from tin.

(b) For large cakes such as fruit and Madeira, insert a fine skewer; it should come out clean.

8. It in necessary to pre-hent an oven for 15-20 minutes before using. Arrange shelves before heating oven. If oven door has to be opened while cakes are baking, it would be done gently as an onrush of cold in may spoil booking.

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