Key lime pie (Low fat) recipe
information
A slice of pie is a favourite American dessert. This one originates from the Florida Keys, where limes are grown.
Preparation time: 15 minutes + 15 minutes, chilling Cooking time: 25 minutes, Calories per serving: 235
ingredients
60 g (2 oz) polyunsaturated margarine
140 g (5 oz) reduced fat digestive biscuits, crushed
3 eggs, separated
405 g can of skimmed condensed milk
finely grated zest and juice of 3 limes
3 - 4 drops of green food colouring
25 g (1 oz) caster sugar
140 g (5 oz) reduced fat digestive biscuits, crushed
3 eggs, separated
405 g can of skimmed condensed milk
finely grated zest and juice of 3 limes
3 - 4 drops of green food colouring
25 g (1 oz) caster sugar
method
1. Melt the margarine in a medium saucepan and add the biscuit crumbs, stirring to coat them all. Tip the coated crumbs into a 23 cm (9 inch) pie or flan dish, pressing them over the base. Chill in the fridge for about 15 minutes.
2. Preheat the oven to Gas Mark 4/ 180°C/fan oven 160°C.
3. Beat the egg yolks and condensed milk together, and then stir in the lime zest and juice. Add a few drops of food colouring to make the mixture pale green. Pour the mixture over the prepared biscuit crumb base and bake for 15-20 minutes, until set.
4. In a grease free bowl and using a perfectly clean whisk or electric
beaters, whisk the egg whites until they hold their shape. Add the sugar gradually, whisking well to make stiff, glossy peaks.
5. Pile the meringue mixture on top of the lime pie, spreading it over the surface. Return it to the oven and bake for about 5-6 minutes, until the topping is golden brown.
6. Let the pie cool for about 15 minutes before serving, or you can serve it chilled.
Top tip Egg whites will not whisk successfully if there is the slightest trace of grease, including egg yolk, in the bowl or on the beaters, so make sure everything has just been washed in hot, soapy water before you begin.
2. Preheat the oven to Gas Mark 4/ 180°C/fan oven 160°C.
3. Beat the egg yolks and condensed milk together, and then stir in the lime zest and juice. Add a few drops of food colouring to make the mixture pale green. Pour the mixture over the prepared biscuit crumb base and bake for 15-20 minutes, until set.
4. In a grease free bowl and using a perfectly clean whisk or electric
beaters, whisk the egg whites until they hold their shape. Add the sugar gradually, whisking well to make stiff, glossy peaks.
5. Pile the meringue mixture on top of the lime pie, spreading it over the surface. Return it to the oven and bake for about 5-6 minutes, until the topping is golden brown.
6. Let the pie cool for about 15 minutes before serving, or you can serve it chilled.
Top tip Egg whites will not whisk successfully if there is the slightest trace of grease, including egg yolk, in the bowl or on the beaters, so make sure everything has just been washed in hot, soapy water before you begin.
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