KEY LIME PIE

Homes+ (Australia) - - MY BACKYARD -

SERVES 8 PREP 20 MINS (+ 3 HRS 10 MINS CHILL­ING & COOL­ING) COOK 55 MINS

200g Shred­ded Wheat­meal bis­cuits 2 tbsp caster sugar

125g but­ter, melted

2 eggs, plus 2 egg yolks ex­tra

1 tbsp finely grated lime zest

395g can sweet­ened con­densed milk 1⁄2 cup lime juice

1 cup cream

1 lime, thinly sliced whipped cream, to serve

ONE Pre­heat oven to 170ºC/150ºC fan. Grease and line the base of a 22cm spring­form pan with bak­ing pa­per.

TWO Process bis­cuits and sugar in a food pro­ces­sor un­til finely crushed. Add but­ter and process to com­bine. Us­ing a flat-based glass, press crumb mix­ture over base and three-quar­ters up the side of pre­pared pan. Chill for 10 mins.

THREE Bake bis­cuit base for 10 mins or un­til golden brown. Whisk eggs, ex­tra yolks and zest in a bowl for 2 mins or un­til light and creamy. Add con­densed milk, juice and cream and whisk for 1 min or un­til com­bined. Pour into pre­pared pan. Bake for 45 mins or un­til just set at cen­tre. FOUR Cool in pan for 1 hour. Place in fridge and chill for 2 hours. Serve topped with lime slices and dol­lops of whipped cream.

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