THE KEY LIME PIE.

SHORT CRUST PASTRY:

Flour                            300 gms          

Fat                               200 gms          

Icing Sugar                  100 gms          

Egg Yolk                         1 No.

KEY LIME PIE:

Short Crust                  As Required

Eggs                            500 gms.

Butter                          250 gms.

Lemon Juice                125 ml.

Castor Sugar               750 gms.

Method:

a)      Line the flan ring with the short crust pastry. Rest it in the refrigerator for 20 minutes.

b)      Meanwhile prepare the filling by mixing the eggs, melted butter, lemon juice and sugar together.

c)      Slightly warm the mixture, till all the ingredients are mixed homogeneously.

d)     Blind bake the base at 180 for 10 – 15 mts.

e)      Pour the mixture inside and bake at 180 for another 30 mts., till the mixture sets and gets a golden brown color.

f)       Serve glazed with apricot glaze or accompanied by a lemon sorbet.