The Brightside: Mother's Day Recipe - Lime Pie with Anzac Biscuit Crust
Lime Pie with Anzac Biscuit Crust
This pie is traditionally made with key limes - also known as West Indian limes - which originate from Florida Keys and which are smaller than regular limes, with a higher acidity, stronger taste and thinner rind.
The first time I made this pie, I zested and juiced fiddly key limes for way too long! Now, I just use regular limes and the result is not quite as tart, but just as good.
I use four egg yolks for extra creaminess, but you could use just three if you wanted to hold back on the richness (or use five yolks if you want it even more decadent!).
Anzac Biscuit Crust Ingredients:
- 80 g (1/3 cup) brown sugar
- 70 g (3/4 cup) rolled oats
- 50 g desiccated or shredded coconut
- 1 teaspoon salt
- 80 g salted butter, coarsely chopped
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
Lime Filling Ingredients:
- 4 large egg yolks
- 395 g (1 can) sweetened condensed milk
- 125ml (1/2 cup) freshly squeezed lime juice (from about 12-15 key limes or 4-5 regular limes)
Vanilla ice cream or whipped cream, to serve
Method:
2. For the Anzac biscuit crust, combine, the flour, sugar, oats, coconut and salt in a bowl.
3. Melt the butter in a small saucepan over a medium-low heat. Once melted, add the golden syrup and bicarbonate of soda - be careful as the mixture will foam - then add this to the dry ingredients and mix well to combine.
4. Press the mixture into the base and sides of the prepared pie tin. Use your fingertips or the base of a small cup to flatten out the base and sides until it is thin and uniform (you may have too much biscuit crust - if so, roll the leftover mixture into 3 cm balls, flatten slightly and bake to make cookies).
5. Bake in the over for about 10-15 minutes, or until golden. Leave to cool.
6. To make the lime filling, place the lime zest in a bowl, add the egg yolks and beat with a whisk or electric mixer until the mixture is pale, thick and ribbony - this step is important, as having a smooth, thick mixture here will improve the overall texture of the pie.
7. Add the condensed milk and beat again until well combined and thickened, then whisk in the lime juice.
8. Pour the filling into the cooled Anzac biscuit base and return to the oven for another 10-15 minutes, until the filling has set but not browned on top.
9. Leave the pie to cool completely before eating - I prefer to eat it chilled, so let it cool off in the fridge for 2-3 hours before scoffing.
10. Serve with vanilla ice cream or whipped cream and a sprinkle of lime zest, if you like.
Tip: This pie will keep in the fridge for 5-7 days.
Family by Hetty McKinnon
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