Monday, 1 October 2012

Ginger Key Lime Pie

Recipe from BBC

Ginger Key Lime Pie
12 inch pie/ 2 x 9 inch pies

For the ginger shortcrust pastry
400g plain flour
80g icing sugar
4tsp ground ginger
pinch of salt
250g cold unsalted butter, cut into little cubes
3 eggs
50ml cold water
 For the filling
2 x 400g condensed milk
240ml lime juice (about 7 limes)
4tsp lime zest, grated
4 egg yolks
3 lumps stem ginger, finely chopped
For the decoration
4 egg whites
225g caster sugar
1 lime, finely sliced
mint sprigs
extra lime zest, grated

1. For the pastry, sift the flour, icing sugar, ginger and salt into a bowl. In a separate bowl, stir together the egg yolks and water. Rub the butter into the flour mixture, and once the consistency is like fine breadcrumbs, mix in the egg yolks and water. Shape the dough into a ball, wrap in cling film and refrigerate for at least 20 minutes.

2. On a lightly floured surface, roll out the dough to the thickness of a £1 coin (about 3mm). Drape the dough over a loose-based tart tin and gently press into the corners. Let the pastry hang over the edges and trim off excess. Cover in cling film and refrigerate for 20 minutes. Preheat the oven to 200C/400F/mark 6.

3. Take the pastry out of the fridge and remove the cling film. Prick the bottom of the pastry with a fork and cover with greaseproof paper and fill with baking beans/raw rice. Bake for 15 minutes, remove the beans and greaseproof paper and bake for a further 5-10 minutes. Leave to cool and reduce the oven to 170C/325F/mark 3.

4. For the filling, whisk together the condensed milk and lime juice. Whisk in the zest, egg yolks and stem ginger and, if necessary, icing sugar. Pour the mixture into the pastry and bake for 15-20 minutes, or until the filling has set but retains a slight wibble in the centre. Leave to cool for about 30 minutes, then chill for a minimum of 2 hours.

5. For the meringue decoration, make a sugar syrup by heating the sugar with 6tbsp (90ml) water in a heavy-based saucepan over a medium heat.  Bring the sugar up to the boil and remove from the heat when it reaches 120C/248F (firm ball stage).

6. Whisk the egg whites until they hold soft peaks. Whilst continuing to whisk, slowly pour in the sugar syrup and keep whisking until the meringue hold stiff, shiny peaks.

7. Fill a piping bag with the meringue and pipe around the top of the pie. Garnish the pie with the lime zest and slices and mint sprigs.

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