Ingredients
Key lime filling
| 3.96l Sweetened condensed milk (10 x 396ml cans) |
| 40 Egg yolks (approx. 720g) |
| 1.8l Lime juice (bottled or fresh) |
| 60g Lime zest |
Pastry case
| 50 x Pastry Shortcrust Unbaked |
| Case 7cm x 200 60160964 |
Whipped topping
| 2.4l Thickened cream |
| 250g Icing Mixture 15kg 60105954 |
| True ‘key limes’ are smaller and more tart than regular limes but may be difficult to source, so substitute standard limes in this recipe. |
Method
- Preheat to 180°C
- Whisk the condensed milk and egg yolks together until smooth. Add lime juice and zest, and mix until combined and slightly thickened.
- Pour approx. 130g of filling into each Pastry Shortcrust Case and spread evenly.
- Bake for 15 minutes, until the filling is set but still slightly wobbly in the centre.
- Cool to room temperature, then refrigerate for at least 3 hours until fully set.
- Whip the thickened cream and Icing Mixture to soft peaks, then pipe or top the chilled pies with whipped cream and extra lime zest. Slice and serve.