I just realized I’m being a bit boring here, all there is for the last few weeks are desserts. Should maybe get back to savoury stuff some time soon. Tonight though I went back to  ” The Art of Pastry ” book and made a lime pie. Very pleased with it, I must say, it’s very light and limey, as expected.

The pastry base, baked in the newly purchased tin ( together with a new pair of jeans to cheer myself up ) was made with 225 g of plain flour, 115 g of butter, 2 egg yolks, 30g of sugar and a bit of cold water. Blind baked for 20 minutes.

The filling like this I tried for the first time ever, as I always associated condensed milk with things like toffee sauce and here they told me to whip it up with the egg yolks. And it worked a treat! 4 yolks, a 400g tin of condensed milk, a juice and rind of 3 limes, 2 tbsp of sugar I whipped together bit by bit, then added whipped egg whites and mixed in. I then baked it all for 20 minutes in 160 Celsius. It’s risen, but then sat down when cooled, still ended up with lovely, moist, light and fluffy texture. I finished it off with some whipped cream, bits of lime and mint. Will be making it again! 🙂