Christmas Special: Key Lime Pie
A Christmas special dessert recipe that has the right sweetness and freshness of lime.
- TIP: Cool the cream before whipping, or else chances are that it would curdle
- Whip the cream with a hand blender until it reaches a thickish consistency
- Keep the whipped cream in the refrigerator for cooling
- Transfer the egg yolks into a bigger bowl and whisk the yolks into a fluffy consistency
- Whisked egg yolks should have a ribbon consistency
- Add the lemon zest into the whisked eggs
- TIP: When extracting lime zest, ensure only the outer layer is grated. The white/inner layer of the lime is sour and spoils the recipe
- Mix the zest into the whisked eggs
- Add the whipped cream into the mixture
- Fold the ingredients together
- Gradually add the milk maid into the mixture while stirring
- Add the juice of limes into the mixture while stirring
- Add the cookie crumbs into a fancy glass
- Transfer the lime mixture into a piping bag to pour into the glass over the crumbs. You can also use a spoon instead
- Leave the key lime pie into the refrigerator for 3-4 hours to cool and thicken
India Food Network
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