Lime & Lemon Pie
|Flour||175 Gram, sifted|
|Cold butter||115 Gram|
|Egg||1 , beaten|
|Lime juice||150 Milliliter|
|Powder sugar||100 Gram|
|Fresh cream||125 Milliliter|
For the pastry Grate or finally chop butter into small pieces.
Mix in the flour and put into a food processor or mixer on slow speed.
Process till it attains a bread-crumb like texture.
Add the egg yolk and cold water and bind to form a dough.
Wrap in cling film and refrigerate for 1 hour.
Roll out on a floured surface.
Line a 9-inch pie dish with the pastry.
Prick the base with a fork and refrigerate for 20 minutes.
Bake in a pre-heated oven at 190°C (350degree F) for 15-20 minutes or till the top sides of the pie crust brown a bit.
For the filling Beat the lime rinds and juice with the sugar.
Slowly beat in the cream, add the eggs and egg yolks and beat slowly till incorporated.
Pour into the pie shell (do not fill it to the top as it might spill over and this may cause the pastry to stick to the pie dish).
Bake at 190°C (350°F) for 15-20 minutes.
To test, very lightly push the sides of the pan.
If the filling has a pudding-like texture in the centre, gently take out of the oven and place on a wire rack.
If not done, bake for another 5 minutes.
After cooling at room temperature refrigerate for 30 minutes.
Just before serving, sprinkle a little icing sugar through a sieve.