Key Lime Pie with Lime Jelly

Method

1. 1

   Roll out the pastry to about 3mm thick and line your tart tin with it, making sure the edge of the pastry stands just a little proud above the rim. Trim the edges, prick the base with a fork and return to the fridge for 30 minutes. Don’t be tempted to skip this step – it helps prevent any shrinkage in the oven.

2. 2

   Preheat the oven to 200°C/fan 180°C/gas mark 6 and put a baking sheet in to heat up. Remove your pastry case
   from the fridge, line with non-stick baking paper and fill with baking beans (see page 211). Bake in the oven on the hot baking sheet for 20 minutes, then remove the paper and beans and return to the oven for a further 5 minutes or until the pastry is dry. Remove and set aside. Reduce the oven to 180°C/fan 160°C/gas mark 4.

3. 3

   Beat the egg yolks in a large bowl with an electric whisk for 3 minutes. Add the condensed milk and continue to whisk for a couple of minutes. Finally, whisk in the lime juice and zest. Spoon the mixture over the pastry base, swirling it with the back of a spoon to cover evenly. Bake in the oven on the hot baking sheet for 15–20 minutes or until just set. Remove and allow to cool completely, then remove from the tin and chill in the fridge.

4. 4

   For the lime jelly, soak the gelatine sheets in cold water for 5 minutes. Put the lime juice, 60ml of water and the caster sugar into a saucepan and slowly bring almost to the boil, to dissolve the sugar. Remove from the heat. Squeeze the excess water from the gelatine sheets and add them to the pan. Stir to dissolve. Add the lime zest and colouring, stir, then transfer to a jug and leave to cool for 30 minutes.

5. 5

   Pour the jelly over the top of the pie, stopping when you fear it might dribble over the sides! Return to the fridge for 1 hour
   to set. Combine the cream and ginger syrup in a mixing bowl and whisk to soft peaks, then stir in the chopped stem ginger and serve with slices of the finished pie.

Print This Recipe