Oh, why can't lime flavoured things naturally turn out green? These lime pie squares just look like lemon tarts!
But hang about, what's that weird yellow blob in the corner?
What, this?
Um, well I had a slight hiccup with this week's pie. No, I didn't accidentally make a whole other pie altogether.The thing is, I have a bit of a pastry problem. I can just about 'master' sweet shortcrust pastry now (well, successfully done it two times at least!). But I am never patient enough when it comes to rolling it out - I never quite manage to roll it out far enough.
In short, there was more of a thin 'lip' around the pie, as the pastry didn't reach out far enough to push up the sides. This left me with extra filling since the pie wasn't 'tall' enough to contain it all.
Ah well, I thought, I'll just bung the rest into another tin on top of some buttered granola to create some sort of lime jello cheesecake. The random dark blobs are raisins from the granola mix that er, floated to the top whilst in the oven.
But...it tasted alright you know! Very, very sharp-tasting but not bad as a last-minute salvage of ingredients. But er, I'd recommend just trying the lime pie squares for now - just make sure you create a base big enough to hold all of the filling!
This is for a 9 x 13" rectangular tin and cuts into 15 squares. Skip straight to step 3 if you're using pre-made pastry.
Lime Pie Squares
Juice of 3 limes plus zest of 1 lime
375g sugar
40g plain flour
4 eggs
75g dessicated coconut
Pastry:
250g plain flour
100 chilled butter, cut into cubes
3 tsp sugar
Some cold water and a pinch of salt
OR
400g sweet shortcrust pastry
1) Sift the flour into a bowl with the sugar and salt. Rub in the butter to breadcrumb mixture. Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
2) Take out for 15 minutes before rolling out. Lightly flour the work surface and roll out into a large rectangle and transfer into a lined tin, including the sides. 3) Bake blind for 20 minutes at 175 degrees C.
4) Meanwhile, beat the egg with the sugar and lime. Sift in the flour and mix well. 5) Pour into the baked pastry, then return to the oven for another 20-25 minutes. It should be bouncy to the touch!
6) Sprinkle over the coconut then leave to cool before slicing into squares.
Juice of 3 limes plus zest of 1 lime
375g sugar
40g plain flour
4 eggs
75g dessicated coconut
Pastry:
250g plain flour
100 chilled butter, cut into cubes
3 tsp sugar
Some cold water and a pinch of salt
OR
400g sweet shortcrust pastry
1) Sift the flour into a bowl with the sugar and salt. Rub in the butter to breadcrumb mixture. Add a little cold water and knead into a dough, adding more water if needed. Wrap and leave to rest in the fridge for 20 minutes.
2) Take out for 15 minutes before rolling out. Lightly flour the work surface and roll out into a large rectangle and transfer into a lined tin, including the sides. 3) Bake blind for 20 minutes at 175 degrees C.
4) Meanwhile, beat the egg with the sugar and lime. Sift in the flour and mix well. 5) Pour into the baked pastry, then return to the oven for another 20-25 minutes. It should be bouncy to the touch!
6) Sprinkle over the coconut then leave to cool before slicing into squares.
Pie out.
Read my other Friday Pie-Day adventures.
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