![]() ![]() Serve cut in slices with crème fraîche and a twist of lime for decoration. Made with real Key West lime juice and no. Now remove it from the oven and, when it's completely cold, cover it with clingfilm and chill until needed. Indulge in the perfect balance of sweetness with a touch of tart with Key Lime Pie from Schwans Home Delivery. Some of the recipes we tested added almonds to the equation. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger. Traditionally, Key lime pie is made with a near-effortless crust of graham cracker crumbs, sugar, and butter. While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. ![]() Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown. STEP 3: Stir with a spoon until the crumbs are coated in butter. ![]() To make the filling: In a medium-sized bowl, beat the cream cheese until soft. Set aside to cool while making the filling. STEP 2: Add the crumbs, sugar, salt, and melted butter into a 9-inch (23 cm) a deep dish pie pan. For the filling 3 large free-range eggs, separated 2 limes, finely grated zest 125ml/4fl oz lime juice 210ml/7fl oz condensed milk 80g/3oz caster sugar. Bake for 20 to 22 minutes, until the crust is golden brown. Next place the butter-crumb mixture in the flan tin and, using your hands, press it down evenly and firmly all over the base and up the sides of the tin. STEP 1: Start with making the crust: process the graham crackers and sugar in food processor until crumbs form. To a large bowl add 3 cups sweetened condensed milk, 1/2 cup sour cream, 3/4 cup key lime juice, and 1 tablespoon grated lime zest. Set aside to cool slightly, about 10 minutes. Now empty the contents of the bag into a bowl and mix in the Grape-Nuts, then add the melted butter and mix well. Press the mixture into the bottom and up the sides of a 9-inch pie plate. The easiest way to do this is to lay them out flat in a polythene bag and crush them with a rolling pin, rolling over using a lot of pressure. So begin by placing the butter in a pan over the lowest heat to melt, then crush the digestive biscuits. Traditional Key lime pie has always had a crumb crust, and I have discovered recently that the addition of Grape-Nuts gives the whole thing extra crunch. ![]()
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