MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Key Lime Pie For Jeremy
Categories: Five, Pastry, Dairy, Citrus
Yield: 6 Servings

1 c Sweetcrust pastry (pâte
- sablée)
4 Limes
4 Egg yolks
1 3/4 c Sweetened condensed milk
1 c Chantilly cream

Roll out Sweetcrust pastry (pâte sablée) and bake blind.

Leave to cool on a wire rack.

Squeeze 4 limes, which should give you about 125 ml of juice.

Add the zest of one lime to the juice.

Set the oven to 180ºC/360ºF.

Put 4 egg yolks into a food-processor bowl.

Beat on maximum speed for about 5 minutes until the
yolks plump up a little in volume.

Reduce the beater speed slightly and slowly pour in 400
g sweetened condensed milk.

Reduce the beater speed further and slowly pour in the
lime juice and zest.

Continue beating for a few more minutes until the
mixture is fairly light.

Pour this filling into the tart case.

Cook for 10-15 minutes, just until the filling sets
(check this by shaking the dish gently from side to
side).

Leave to cool, then cover with stretch plastic film and
refrigerate for at least 2 hours.

Just before serving, cover the top with rosettes of
Chantilly (whipped cream).

Your Key lime pie is ready.

RECIPE FROM: https://cooking-ez.com

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