Ginger Key Lime Pie
Ingredients
Ginger pastry
1 Condensed milk
4 Lime(s), juice and zest
2 Egg(s)
100 gm Caster sugar
50 gm Preserved ginger
Method
Pre-heat the oven to 200�C.
Line the tart case with the pastry (see Ginger pastry recipe) and blind bake for 15 minutes. Bake for a further 5 minutes without any covering.
Separate the eggs.
In a bowl whisk together the condensed milk, lime juice and zest and the egg yolks until the mixture thickens. Stir in the chopped ginger. Pour into the pie crust and bake for 15-20 minutes. The pie is cooked when it has a slight wobble. Leave to cool.
Whisk the egg whites until stiff then add the caster sugar to make meringue. Fold in 1 teaspoon of ground ginger and some chopped ginger - this is optional. Place mounds of meringue onto a lined baking sheet and bake in a cool oven say 120�C until lightly browned and cooked. Leave to cool.
Serve the meringue with the lime pie.
24 Sep 2023
Shirl Seath