Key Lime and Elderflower Pie

A citrusy make-ahead dessert featuring a biscuit base, lime and elderflower filling, topped with soft whipped cream and mint.

Baking Vegetarian Dessert Lime Elderflower

Estimated Nutrition

Calories

532.1

kcal / serving

4256.4 kcal total

Carbs

48g

per serving

384.2 g total

Fat

35.7g

per serving

285.8 g total

Protein

6.8g

per serving

54.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

to taste

Icing Sugar

CondimentsSauces

Elderflower Cordial

1 to 10 dilution ratio

Dairy

Butter

Melted

400

Condensed Milk

1 tin

piece

Egg Yolk

Free-range

200

Double Cream

Divided use

Fruits

piece

Lime Zest

Finely grated

GrainsCereals

175

Digestive Biscuit

Or ginger biscuits, finely crushed

Liquids

100

Lime Juice

Freshly squeezed, about 3 limes

NutsSeeds

piece

Mint Sprigs

For garnish

Method

Crush the biscuits into fine crumbs and stir in the caster sugar.

Spread the cream over the pie and garnish with mint before serving.

Whip the remaining 100ml of cream with icing sugar until soft peaks form.

Cool for 30 minutes in the tin, then refrigerate until cold.

Pour the filling into the crust and bake for 15 to 20 minutes until slightly wobbly.

Whisk condensed milk, lime juice, zest, cordial, egg yolks, and 100ml of cream until thick.

Preheat your oven to 170°C.

Chill the crust in the fridge for 20 minutes until firm.

Mix in the melted butter and press the mixture into a 23cm springform tin, building 4cm sides.