RECIPE: Lime Pie

RECIPE: Lime Pie

09 Aug 2013

Sweet, tart and surprisingly simple – a dessert to impress your friends with

LIME PIE
MAKES 1

INGREDIENTS
FOR THE CRUST
¾ cup coconut flour
¼ cup butter, melted
3 tbsp coconut palm sugar
2 eggs
½ tsp salt
FOR THE LIME FILLING
6 tbsp lime juice (4 to
5 large limes)
300ml coconut cream
300ml water
½ cup sugar
4 egg yolks
1 tbsp gelatine
FOR THE MERINGUE TOPPING
4 egg whites
8 tbsp icing sugar

METHOD
1. Preheat the oven to 180C. Mix the crust ingredients together in a bowl or processor until a dough forms. Press the dough crust into the tart case and flatten with your fingers. Make sure the edges and bottom are even, then bake for 10 to 12 minutes until golden brown.
2. Meanwhile, add the coconut cream, water and sugar to a saucepan and bring to the boil. Stir well and reduce the heat. Add the gelatine and stir until it’s dissolved.
3. In a mixing bowl, slowly whisk together the coconut cream mixture and the egg yolks. Add the lime juice, stir well, pass the mixture through a sieve and reserve.
4. Remove the tart crust from the oven and allow to cool slightly. Fill with the coconut lime mixture, place in the fridge and leave to set for 2 to 4 hours.
5. In a mixing bowl, whisk the egg whites to soft peaks. Add 1 tbsp of icing sugar at a time, whisking well in between until shiny stiff peaks form.
6. To serve: cover the pie with the meringue topping and brown under the grill on the highest setting 2 to 4 minutes (or use a blow torch). Remove from tart case and serve.