Key Lime Pie

Key lime pie is the sunny dessert of Florida – on a crisp pastry base, a silky, refreshingly tart lime cream that revives you with every bite.

The pastry base

1. Rub the wheat flour together with the cold, diced butter and the icing sugar, until you get a crumbly texture, then knead it into a dough.

2. Press it evenly into the bottom and sides of a pie dish, then pre-bake it at 180 °C for 15 minutes, and let it cool.

The lime cream

3. Grate the limes, then squeeze out their juice.

4. Beat the egg yolks fluffy with the sugar, then add the cream, the lime zest and juice.

5. Pour the cream onto the cooled pastry base, and bake it at 160 °C for 20-25 minutes, until it just sets but its middle still trembles slightly.

6. Let it cool completely, then put it in the fridge for at least 3 hours, so it slices nicely.

Tip: It is originally made with condensed milk, but the egg-yolk-and-cream filling gives an equally silky result.