Key lime & yuzu pie
6 to 8 people
Preparation time : 45 min
- sweet cuisine
- yuzu
This Florida tart with a Yuzu twist is ideal for a gourmet, tangy snack break.
Ingredients
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For the tart base:
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175 g ground Graham crackers
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75 g melted butter
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1 tbsp. sugar
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A pinch of fine salt
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For the lime cream :
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9cl LE YUZU
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1 tbsp cornstarch
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9 cl lime juice
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1 tbsp full cream
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1 tbsp grated lime zest (+ a little for serving)
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3 eggs
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30 cl sweetened condensed milk
In this recipe
Le Yuzu
Quantity
Preparation
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Step 1
Place the rack in the middle of the oven. Preheat the oven to 180°C.
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Step 2
Mix the ingredients together in a bowl. Press the biscuit mixture into a removable cake mold lined with parchment paper. Cook in the oven for 15 minutes. Leave to cool.
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Step 3
In a bowl, mix the cornstarch with the lime juice. Add the remaining ingredients and whisk until even. Pour onto the bottom of the cooled cake tin.
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Step 4
Cook in the oven for 30 minutes or until the filling is set at the edges, but still slightly wobbly in the centre.
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Step 5
Cover the surface in cling film. Leave to cool on a wire rack. Refrigerate for 4 hours or until set and completely cool.
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Step 6
Serve with whipped cream.
