söndag 27 oktober 2013

Lemon lime pie

My neighboor, my lovely neighboor, had baked for her birthday party. Cakes were baked. I was invited over on a regular Friday evening to actually help out clearing out the rests... What a good way to conclude a boring Friday evening. By the way, guys, who ever has rests to be cleared out, I am always willing to help out and prove myself a helpful person as usual... Anyway, back to the story. My lovely neighbour had baked this lemon lime pie and a huge amount of different chocolate cakes. Which, of course, were also very good. But this one just kind of stuck out.

So when I was asked (ok, I actually asked, to be really honest with you) to bake for two friends' baby's Christening, this one was an obvious surprise addition to the predefined cakes. And as I had no cream left at home, I actually did the final baking when at the venue. Quick recipe if you ask me. Just count with some lead time as the crust needs to be in the fridge for about half an hour and then you need the pie to bake for 30 more minutes. And do not forget it needs to cool down first to stabilise, too. Which might also take some 1,5-2 hours... Total lead time 3 hours?! Working time. Maximum 30 minutes.

So here you get the recipe. It is very very easy to do, so even I succeeded!

Unfortunately, I forgot to take a picture of this. I think I will have to bake it soon again and complete this post with some pictures.

Ingredients

Crust
180gr (3dl) flour
36gr (3 tbs) caster sugar
125gr butter
1 egg yolk

Filling
3 eggs
180gr (2dl) caster sugar
2dl heavy cream (36%-40% fat)
18gr (2 tbs) flour
Lemon  zest from 1 lemon
Lime zest from 1 lime
Lemon juice from 1 lemon
Lime juice from 1 lime

Decoration
Powdered sugar
1/2 sliced lime

Instructions

Mix flour and sugar. Put the butter in in small pieces. Butter should be taken out of the freezer some minutes earlier, but it should not become too soft. Mix quickly with your hands until you get a crumbly mixture. Add the egg yolk and mix until you get a dough.
Distribute it in a buttered springform pan and cool in fridge for about 30 minutes.

Heat up the oven at 200 degrees Celsius.

Whisk eggs and sugar until fluffy. Add lemon and lime zest and juice and mix together. Then add flour. When mixed in, add cream and mix until incorporated. It should not be too fluffy so after you start adding the other ingredients in the egg and sugar fluff, make sure you do it quickly and don't mix too long.

Put in crust and bake all together for 30 minutes.

Cool down the cake, which will allow the filling to settle.

Decorate with slices of lime and sprinkle powder sugar at the top of it. The original recipe recommends to serve with whipped cream. So unnecessary if you ask me!!!!



 


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