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Lime Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A tangy smooth pie decorated beautifully and sure to be a smash ending to a dinner party. Serves 6-8 Takes 30 minutes to make, 40-50 minutes in oven, plus chilling and cooling From Delicious Magazine, October 07

A tangy smooth pie decorated beautifully and sure to be a smash ending to a dinner party. Serves 6-8 Takes 30 minutes to make, 40-50 minutes in oven, plus chilling and cooling From Delicious Magazine, October 07

Ingredients

Serves: 0

Metric Cups

For the Pastry

  • 250 grams plain flour (plus extra for dusting)

For the Pastry

  • 9 ounces all-purpose flour (plus extra for dusting)

Method

Lime Pie is a community recipe submitted by erickarl78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Sift the flour and a pinch of salt into a large bowl. Rub the butter into the flour using your fingertips, until it resembles fine breadcrumbs.
  • Stir in the sugar and make a well in the centre. Add 1-2 tablespoons iced water and mix with a flat-bladed knife. Add a dash more water if dry.
  • Turn out onto a lightly floured surface, shape into a ball, then wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 200C/fan 180C/gas 6. Roll the dough out between 2 sheets of baking paper until it's larger than a shallow 22cm square fluted tart tin (or a 33cm x 11cm rectangular fluted tranche tin).
  • Remove the top sheet of paper and invert the pastry into the tin. Press it in and trim off any excess pastry. Line the pastry case with baking paper and beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes or until dry to the touch. Set aside to cool in the tin.
  • Reduce the oven temperature to 180C/fan 160C/gas 4. Put the egg yolks, condensed milk, lime zest and juice in a bowl and beat with an electric hand whisk for 1-2 minutes, until well combined.
  • Pour into the pastry case, smooth and bake for 20-25 minutes or until just set. Cool completely, then chill for 2 hours or overnight. Carefully remove the pie from the tin, top with symmetrical, overlapping slices of lime and dust with icing sugar to serve.
  • Sift the flour and a pinch of salt into a large bowl. Rub the butter into the flour using your fingertips, until it resembles fine breadcrumbs.
  • Stir in the sugar and make a well in the centre. Add 1-2 tablespoons iced water and mix with a flat-bladed knife. Add a dash more water if dry.
  • Turn out onto a lightly floured surface, shape into a ball, then wrap in cling film and chill for 30 minutes.
  • Preheat the oven to 200C/fan 180C/gas 6. Roll the dough out between 2 sheets of baking paper until it's larger than a shallow 22cm square fluted tart tin (or a 33cm x 11cm rectangular fluted tranche tin).
  • Remove the top sheet of paper and invert the pastry into the tin. Press it in and trim off any excess pastry. Line the pastry case with baking paper and beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes or until dry to the touch. Set aside to cool in the tin.
  • Reduce the oven temperature to 180C/fan 160C/gas 4. Put the egg yolks, condensed milk, lime zest and juice in a bowl and beat with an electric hand whisk for 1-2 minutes, until well combined.
  • Pour into the pastry case, smooth and bake for 20-25 minutes or until just set. Cool completely, then chill for 2 hours or overnight. Carefully remove the pie from the tin, top with symmetrical, overlapping slices of lime and dust with icing sugar to serve.
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