Happy 4th of July nuggets ! I know that for you my fellow americans, it’s a huge celebration and that you must all be living your best life, enjoying picnics, BBQ’s , parades or pool parties or whatever traditions you may go with . I always considered I was far from being a traditional american as unfortunately I don’t really celebrate most events. My way of life is very french oriented as is it the place I grew up and have lived for the past 20 years. But still, I want to celebrate too and what better way than to do than food ? ( I have a huge smile on my face right know).
Do you remember how I told you some time ago, that I had loads of food content in store ? Well, this is it ! The occasion to celebrate America’s independence day with my favorite american dessert : KEY LIME PIE !
Oh Key Lime Pie ! My mouth is drooling as I am thinking of it LOL. It’s the sweetest thing ! If you do not know it, it’s a lime pie with a meringue or whip cream topping. I tasted it for the first time when I was a student. My friend Lucie had made one and brought it to school to share it with our group of friends. Ever since, I have been in owe for this desert.
You must be wondering what this dessert has over a classic lemon tart? Well, the taste is different. Originally, this recipe from Florida, is made with limes from the “Keys” region, located in southern Florida. ! Be reassured , limes from another place (Mexico & co) will do the trick to get the recipe right!
Personally, I find Key Lime Pie a more generous version of the classic lemon meringue pie. And maybe as easy or even easier to do.
The recipe that follows, is the combination of two recipes that I found online, for a result that is clearly worth it. In this recipe you will have the choice to either go with a meringue topping or a cream one. I did it twice for my colleagues and several times for family gatherings . It is even the “cake” that I blew my candles from for my 27 years. It’s always been appreciated. Except perhaps for its rather pronounced sweet taste. It was due to the fact that I was using speculoos for the pie shell. With the new biscuits I use, you can go for it with eyes closed.
For 8 servings | Time of preparation : 25 mn + 40 mn + 10 mn ( 1 h 25 mn) Temperature : 160°C (320°F)
The ingredients & Equipment
For the pie shell
300g of digestive biscuits
150g butter melted
1 x 397g tin condensed milk (we used Nestlé)
3 medium eggs
Finely grated zest and juice of 4 limes
Extra lime zest, to decorate
If you choose a cream topping
300ml double cream ( option)
1 tbsp icing sugar
If you choose a meringue topping
1/2 tsp of white vinegar
18 grams of sugar ( about 1 tbsp)
A loose base tart tin
An electric beaters
A measuring cup
1- Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin)
2 – Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin.
3-Bake in the oven for 10 minutes.
4- Remove and let cool.
The lime cream
5- Put the egg yolks in a large bowl and whisk for a minute with electric beaters.
Note : save the egg whites in the case you want to go with the meringue option ( more info later )
6- Add the condensed milk and whisk for 3 minutes
7- Add the zest and juice and whisk again for 3 minutes.
8 – Pour the filling into the cooled base then put back in the oven for 15 minutes.
You can either go with meringue
9 – While the tart is baking in the oven, Beat the egg whites, vanilla, sugar and white vinegar (or cream of tartar if you’ve got it) in a glass bowl at medium speed or slow. You must obtain a pearly white, shiny mixture that forms tips when you remove the whips.
10- Cover the pie with meringue using a silicone spatula (or a large spoon). Start by gently placing the meringue on the outer edges of the pie to form a circle, then repeating the operation to its center until the lime cream is completely covered.
11- Replace into the oven until the meringue becomes slightly firm, but before it becomes golden brown
12- Place the tart in the fridge and let cool for at least 3 hours
13 – When you are ready to serve, carefully remove the pie from the tin and put on a serving plate.
14 – Serve
… or a creamy topping
9 bis – Place the tin into the refrigerator for at least 3 hours.
10 bis – When you are ready to serve, softly whip together the cream and icing sugar.
11 bis – Dollop or pipe the cream onto the top of the refrigerated pie.
12 bis – Finish with extra lime zest.
13 bis – Serve.