So if you don’t have any lime fruit from Florida, us some other lime fruits. I was pretty pleased with the result when I baked this. What do you think?

INGREDIENTS:

The crust:

• 250 grams of Digestive biscuits
• 3 tbls granulated sugar
• 150 gram melted butter

For the Key Lime pie filling:

• 400 grams sweet condensed milk
• 4 egg yolks
• 2 tbsp sour cream
• 1 dl Freshly squeezed lime juice
• 2 tbls zest from cleaned limes

Topping

• Zest from the cleaned limes
• 3 dl whipped cream
• 1 tsp vanilla sugar
• 2 tbsp powdered sugar

Do like this

1. Preheat the oven to 175 C (350 F)
2. Crush the Digestive biscuits in a mixer, and then add the melted butter and granulated sugar. Mix well.
3. Scoop the mixture into to a 22 cm pie plate (9-9,5 inch)
4. Press it to an even layer in the bottom and bit higher up on the edges.
5. Bake the pie crust at 175C (350 F) for 8-10 minutes. Set it aside while you make the filling.
6. Mix the condensed milk and sour cream with the egg yolks. And then add the lime juice and the zest.
7. Fill the pie crust with the mixture.
8. Bake at 150 C (300 F) for about 20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.
9. Leave to cool for awhile and then put it into your fridge for some hours.
10. Whisk the cream pretty hard, add the vanilla sugar and powdered sugar, mix it all. Decorate the cake as you like. I put some cream all over the cake and then used a piping bag for the edges.
11. Decorate with some lime zest on top.

Recipe and photo Malin Nordblom

Fab Foodie Swede

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