Key Lime Pie

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Recipe from bbcgoodfood.com, April 2012

Ingredients

  • 300g biscuits
  • 150g butter, melted
  • 1 x 397g tin condensed milk
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate

Method

  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). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
  2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
  3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Lemon Lime White Chocolate Mudcake

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Original recipe sourced from Butter Hearts Sugar

Lemon Lime White Chocolate Mudcake 
(based on recipe from Womens Weekly, Cakes Biscuits and Slices)
250 grams butter
2 teaspoons lime juice
180g white chocolate
1 1/2 cups caster sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self-raisin flour
2 eggs lightly beaten

Coconut White Chocolate Ganache
140ml can coconut cream
360 grams white chocolate
1 teaspoon lemon zest
1 teaspoon lime zest
To make the Mudcake

  • Preheat the oven to 170 degrees c. Grease a round 20cm cake pan and line the base and sides woth baking paper, leaving a 2cm overhang at the top.
  • Add the butter, lime, white chocolate and sugar to a medium sized saucepan. Stir all the ingredients over a low heat until smooth. Transfer in a large mixing bowl, add in milk and allow to cool.
  • Add the sifted flours and the eggs to the liquid mixture, stir until combined.
  • Pour the cake mixture into the prepared cake pan and bake for about 1 hour and 30 minutes, until cake tests done. Allow the cake to cool in the pan.
  • While the cake is cooling make the coconut ganache.
  • Turn the cake out of the pan top side up, cover with the white chocolate coconut ganache.

To make the Ganache

  • Finely chop the white chocolate, combine the chocolate, lemon and lime in a medium bowl.
  • Pour the coconut cream into a small saucepan and bring to the boil. Pour the hot cream over the chocolate and stir until smooth. You may need to mix over the double boiler until the white chocolate melts.
  • Cover the bowl and place in the fridge for about half an hour. Stir the mixture occasionally until spreadable.