Ingredient:
300 ml (1/2 pint) double cream
1×400 g can full-fat sweetened condensed milk
Grated zest and juice of 2 limes
Lime slices, to decorate
Pastry:
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
About 2 tbsp cold water
23 cm (9 in) Loose-Bottomed Fluted Flan Tin Baking Beans
Method:
Make the pastry: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.
Wrap the dough in cling film or foil and chill in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured surface and use to line the flan tin.
Bake the pastry shell blind in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 10 minutes. Remove the baking beans and foil and return the shell to the baking beans and foil and return the shell to the oven for 5 minutes. Cool slightly.
Whip the cream to soft peaks in a large bowl and mix together with the condensed milk. Slowly stir in the lime zest and juice until the mixture thickens.
Pour the mixture into the shell and smooth the top, or create a pattern with a palette knife. Chill in the refrigerator for at least 2 hours or until the filling Is set firm.
Serve the pie chilled, decorated with lime slices.
300 ml (1/2 pint) double cream
1×400 g can full-fat sweetened condensed milk
Grated zest and juice of 2 limes
Lime slices, to decorate
Pastry:
175 g (6 oz) plain flour
90 g (3 oz) chilled butter, cut into cubes
About 2 tbsp cold water
23 cm (9 in) Loose-Bottomed Fluted Flan Tin Baking Beans
Method:
Make the pastry: put the flour into a large bowl, add the butter, and rub in until the mixture resembles fine breadcrumbs. Add enough cold water to make a soft pliable dough.
Wrap the dough in cling film or foil and chill in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured surface and use to line the flan tin.
Bake the pastry shell blind in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 10 minutes. Remove the baking beans and foil and return the shell to the baking beans and foil and return the shell to the oven for 5 minutes. Cool slightly.
Whip the cream to soft peaks in a large bowl and mix together with the condensed milk. Slowly stir in the lime zest and juice until the mixture thickens.
Pour the mixture into the shell and smooth the top, or create a pattern with a palette knife. Chill in the refrigerator for at least 2 hours or until the filling Is set firm.
Serve the pie chilled, decorated with lime slices.
