Lime pie
Description
Lime pie is a very tasty and filling baked treat. It comes together quite quickly and easily. You won’t need any special ingredients or techniques to make it—it’s all straightforward. Baking shortcrust pastry is very similar to baking shortbread dough. In short, it shouldn’t give you much trouble. The main thing is not to forget to dock (prick) it. By the way, one more note: if you don’t have limes, you can use regular lemons instead and add a little sugar. Good luck—and serve it cooled or slightly warm.
Instructions
- 1
Step 1
Roll out the shortcrust pastry, place it in a tin (about 22–23 cm in diameter), dock it, and bake it in the oven with baking beans or weights. Then remove the weights and bake for about 10 minutes more.
- 2
Step 2
While the crust bakes, prepare the filling. To do this, in a deep bowl beat two eggs with the juice of two limes and finely grated zest (set aside some for garnish).
- 3
Step 3
Then add a can of condensed milk to the mixture and mix everything together. You should get a jelly-like mass. Next, pour this mass evenly onto the hot crust and return it to the oven for 20 minutes (at 160 degrees). When the pie is ready, take it out and let it cool. Decorate as desired.
- 4
Step 4
When the pie has cooled completely, you can trim the upper edges flush with the filling with a sharp knife, for a neat finish. You can also cut or score the pie into even portions.