Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, easy lemon & lime pie. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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To get started with this particular recipe, we have to first prepare a few components. You can cook easy lemon & lime pie using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Easy Lemon & Lime Pie:
- Take For the biscuit base
- Make ready 300 g ginger nut biscuits
- Take 120 g butter, melted
- Get For the filling
- Get 1 x 397g can condensed milk (I use Nestle)
- Make ready 3 egg yolks
- Make ready Finely grated zest and juice of 2 limes
- Get Finely grated zest and juice of 1 lemon
- Prepare For the Swiss meringue topping
- Prepare 3 egg whites
- Prepare 160 g caster sugar
- Prepare 1/4 tsp cream of tartar
- Make ready 1 tbsp lime juice
- Make ready Extra lime zest, to decorate
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Instructions to make Easy Lemon & Lime Pie:
- Heat the oven to fan 140C - Whizz 300g biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin).
- Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake blind in the oven for 10 minutes or until the base is lightly coloured. Remove and cool.
- Put 3 medium egg yolks in a large bowl and whisk for a minute with electric beaters.
- Add a can of condensed milk and whisk for 3 minutes, then add the zest & juice of the limes and lemon and whisk again for 3 minutes.
- Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
- To make the topping, put the egg whites, sugar, cream of tartar and lime juice into a mixing bowl (ideally the one you are going to fix to your electric mixer later). Place the mixing bowl over a bain marie on a gentle heat and, using a whisk, stir gently and continuously until the sugar has dissolved and the temperature of the mixture reaches around 80 degrees.
- Once temperature is reached and the sugar has dissolved, remove from the bain marie and place under your electric mixer with the balloon whisk attached. Whisk on high for around 10-12 minutes until stiff, beautifully glossy and fluffy.
- Dollop or pipe the creme onto the top of the pie and blast with a blowtorch to lightly brown and caramelize the marshmallowwy top. Finish with extra lime zest.
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