Burnished key lime pie

Name: Burnished key lime pie
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: Serves 12
Cuisine: Italian
Ingredients: 150 gram granita biscuits; 1/2 cup (70g) macadamias, toasted, chopped coarsely; 80 gram butter, melted; 6 egg yolks; 2 x 395g cans sweetened condensed milk; 2 tablespoon finely grated lime rind; 1 tablespoon finely grated lemon rind; 1/2 cup (125ml) lemon juice; 1/2 cup (125ml) lime juice; 1 cup (220g) caster sugar; 4 egg whites; 1 pinch cream of tartar

Zesty citrus fruits and fluffy  meringue combine in this crowd-pleasing dessert that’s light and tasty for summer. It's a brilliant take on the classic dessert, with the meringue encasing the lemon and lime centre.

Aug 29, 2016 7:15am

40 mins preparation
20 mins cooking
Serves 12

Ingredients

Burnished key lime pie

150 gram granita biscuits
1/2 cup (70g) macadamias, toasted, chopped coarsely
80 gram butter, melted
6 egg yolks
2 x 395g cans sweetened condensed milk
2 tablespoon finely grated lime rind
1 tablespoon finely grated lemon rind
1/2 cup (125ml) lemon juice
1/2 cup (125ml) lime juice

Italian meringue

1 cup (220g) caster sugar
4 egg whites
1 pinch cream of tartar

Method

Burnished key lime pie

1
Preheat oven to 180°C (160°C fan-forced). Line base and sides of an 18cm springform pan.
2
Process biscuits until fine. Transfer to a bowl; stir in macadamias and butter. Press mixture over the base of prepared pan; refrigerate.
3
Beat egg yolks in a small bowl with an electric mixer for 4-5 minutes or until light and fluffy. On low speed, add condensed milk, then beat for 3-4 minutes or until pale and thick. On low speed, gradually add 1 tablespoon of each of the grated rinds and the juices. Reserve remaining lime rind.
4
Pour the mixture into the pan. Bake for 15-20 minutes or until just set. Cool in the oven with the door slightly ajar; refrigerate.
5
Make Italian meringue: Combine sugar and 1/3 cup (80ml) cold water in a small pan; cook, stirring, over low heat until the sugar dissolves, then bring to the boil. Reduce heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals. Boil until syrup reaches 115°C on a candy thermometer (10-15 minutes).
6
Start whisking egg whites with cream of tartar in the clean bowl of an electric mixer until soft peaks form.
7
Meanwhile, bring sugar syrup to 121°C. With the motor running, gradually pour syrup into meringue. Beat at medium speed until cooled to room temperature and meringue is thick and glossy (about 10-15 minutes).
8
Spread Italian meringue around top and sides of the chilled pie, creating a swirl pattern with a palette knife or the back of a spoon.
9
Using a blow torch, caramelise the meringue to golden brown all over. Sprinkle with the remaining lime rind.

Notes

Not suitable to freeze or microwave. If you don’t have a blow torch, place the pie on an oven tray in a hot oven at 250°C (230°C fan-forced) for 2 minutes or until browned.