Geoff Jansz demonstrated how to make a sweet dessert with a zesty, tropical tang.
Ingredients
5 egg yolks
395ml can sweetened condensed milk
70ml lime juice, or more to taste
20-25cm prepared pie shell
200ml chilled pouring cream (whipping cream)
3 tablespoons caster sugar
zest of 1 lime
Method
Preheat the oven to 180°C.Whisk the egg yolks, breaking them up as you go.As you continue whisking, slowly add the condensed milk then the lime juice. The mixture should be tart – if it isn’t pleasantly tangy, stir in more lime juice. Pour the filling into the prepared pie shell. (Tip: pre-made pie shells can be bought from the frozen food section of your supermarket. Baking requirements differ from brand to brand; just follow the directions on the pack.)Place the pie on the centre shelf of the oven to bake for around 15 minutes. Remove and let stand to cool.In a bowl, whip the cream while slowly adding the caster sugar. Continue whipping until the cream becomes light and fluffy, forming peaks.Spread the whipped cream evenly over the pie, sprinkle lime zest over the top and serve at room temperature. (Tip: refrigerate the pie if you are not serving it within 3 hours of baking.)
Further information
A citrus zester costs around $6.00 from department and homeware stores.
This recipe is in the September 2002 edition of the Burke’s Backyard Magazine, available at newsagents and supermarkets for $4.95.