Recipe monday

Sweet Paul is back!
I want to say THANK YOU to everyone that left all the sweet comments for me. It really helped me in a very difficult time in my life.
So again, Thank you.
This monday Im giving you something that is like life itself, a little sweet and a little sour.
A lime pie.
I love the sour and sweet taste of this pie, its kinda an explosion in your mouth.
And if you serve it a la mode or with a dash of creme fraiche, its even better.

Lime pie
Serves 8
Crust:
1 1/4 cups plain flour
1 tablespoon sugar
1 stick cold butter cut into pieces
2 tablespoons ice cold water

Filling:
1 can sweetened condensed milk
4 egg yolks
1/2 cup lime juice
1 tablespoon rind

For the crust:
Preheat oven to 325 degrees F.
In a medium-sized bowl, mix flour and sugar; slowly work butter into the flour to create a grainy-like mixture.
Add water and continue kneading the dough to mix.
Wrap in plastic and refrigerate for at least 1 hour.
Roll out on a floured surface and place in a buttered pie tin.
Bake for 10 minutes.
Let cool.

For the filling:
Mix together condensed milk, egg yolks, lime juice and rind.
Pour into the pie crust and bake for another 15 minutes or until set.
Cool and serve.
Photo by Ellen Silverman

Comments

[Ann]

Good to have you back! What a nice, simple recipe... have bookmarked it for my son's birthday as he loves limes.

[Sue-z]

Hope you're feeling better. Winston Churchill stated - "When you're going through Hell - keep going."

Thanks for the recipe.

[Camilla - the Snøstorm blog]

Oh, this is my favourite! I'm going to try this receipe tomorrow. ;D

[Monnah]

Great to have you back again! I love lemon pies and I love the fresh taste of lime, so this must be good.

[Patricia Scarpin]

Paul, I had no idea - but I'm glad to see you back and with such a sunny dessert.

[aimee]

Paul, Thank you so much for sharing this recipe. I made it this weekend, and it was absolutely amazing. Shhhh....don't tell anyone, but I cheated by using a pre-made pie crust, and it was still incredible. Can't wait to try the full recipe when I have more time!:)