The Home Economics Bit
Key limes are a specific type of Lime that are smaller and more acidic than traditional limes. They are popular in desserts and cocktails, and are native to Southeast Asia. Key limes are also grown in the Caribbean and in certain regions of the United States, and the name ‘key lime’ comes from their association with the Florida Keys. Key Lime Pie has been traced back to the early 20th century in the Key West, Florida. The traditional key lime pie filling contains key lime juice, sweetened, condensed milk, and egg yolks. The eggs yolks add extra body to the mixture, and they give key lime pie its traditional yellow color. For more information, and a brief history of Key Lime Pie, check out Paul Hollywood: Easy Key Lime Pie (everythingpies.com)
Gluten Free Key Lime Pie
Ingredients
- 300 g gluten free digestive biscuits
- 120 g butter melted
- 1 tsp vanilla extract
For the filling
- 120 ml fresh lime juice
- zest of one lime
- 4 egg yolks
- 1 tin condensed milk
For the meringue
- 2 egg whites
- 100 g caster sugar
- 1 tsp vanilla extract
Instructions
For the biscuit base
- Preheat the oven to 160°C.
- Crush the gluten free digestive biscuits until they resemble breadcrumbs (in a food processor or a Ziploc bag).
- Melt the butter in a saucepan over a low heat.
- Pour the crushed biscuits into a bowl. Stir in the melted butter and the vanilla extract.
- Press the mixture into an 8-inch or 9-inch pie dish. Set aside.
For the filling
- Whisk the egg yolks with the condensed milk in a bowl.
- Add the lime zest and the lime juice to the bowl. Whisk again.
- Pour the mixture on top of the biscuit base, and spread gently to the edges.
- Bake in the preheated oven for until just set about 20-22 minutes.
- Remove from the oven (before it starts to bubble or turn brown) and leave to cool at room temperature.
- Chill in the fridge for at least 2 hours.
For the meringue
- Whisk the egg whites in a large bowl until stiff.
- Add the vanilla extract and gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture.
- Pipe swirls of meringue along the edge of the cooled key lime pie.
- Use a chef’s blowtorch to brown the meringue.
- Return to the fridge for at least 2 more hours before serving.
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