Adam Liaw’s lemon and lime pie
I’ve never seen thin-skinned key limes in Australia, but this lemon-lime variation is even better than the original key lime pie.
Ingredients
250g granita or digestive biscuits
125g unsalted butter, melted
¼ tsp flake salt
2 x 400g cans sweetened condensed milk
4 egg yolks
100ml lemon juice
100ml lime juice
300ml thickened cream, whipped to soft peaks
grated zest of 1 lemon and 1 lime
thinly cut lemon and lime slices to serve
Method
Step 1
Place the biscuits into a press-seal bag and crush with the base of a pot or rolling pin. Transfer to a bowl. Stir through the melted butter and salt and press into the base and sides of a 23cm x 5cm pie tin, using the base of a cup to really press the crumbs together. Refrigerate for 20 minutes.
Step 2
Heat your oven to 150C fan-forced (170C conventional). Bake the pie crust for 10 minutes, then remove from oven.
Step 3
Whisk the condensed milk together with the egg yolks and citrus juices. Pour the filling into the crust right to the top. Return to the oven and bake for 20 minutes until the filling is just barely set at the centre. Remove the pie from the oven and allow to cool to room temperature, then cover and refrigerate for at least 2 hours.
Step 4
Top the chilled pie with the whipped cream (piping a nice pattern if you like, or otherwise just dolloping spoonfuls on top). Scatter with the grated lemon and lime zest and top with a few very thin slices of lemon and lime to serve.
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Adam Liaw’s ling with turmeric rice
Turmeric combines brilliantly with firm white-fleshed fish. You could also add some fennel or dill.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
