Key lime pie with yuzu
A smooth and refreshing dessert made with tangy yuzu juice and condensed milk. Served with whipped cream and lime zest for maximum freshness. The perfect way to end a meal. As elegant as it is simple to make.
about 45 min
Vegetarian
Ingredients
BOTTOM
- 200 g digestive cookies (about 12 cookies)
- 100 g butter
FILLING
- 5 egg yolks
- 1 can Condensed milk
- 0.5 dl freshly squeezed lime juice
- 0.5 dl yuzu juice
- 1 tbsp lime zest
TOPPING
- 2 dl whipping cream
- 1 tbsp powdered sugar
- lime zest
BOTTEN
- 200 g digestivekex (ca 12 kex)
- 100 g smör
FYLLNING
- 5 st äggulor
- 1 burk Mjölk kondenserad
- 0,5 dl färskpressad limejuice
- 0,5 dl yuzu juice
- 1 msk limezest
TOPPING
- 2 dl vispgrädde
- 1 msk florsocker
- limezest
Instructions
Cooking Mode
- Preheat the oven to 175°C.
- Blend the digestive cookies in a food processor until they turn into crumbs.
- Melt the butter and mix it with the cookie crumbs. Press the mixture into a pan with a removable bottom (about 22 cm in diameter).
- Pre-bake the pie crust in the oven for about 10 minutes, or until it is lightly golden brown. Remove from the oven and let it cool.
- Whisk the egg yolks in a bowl until they become slightly fluffy. Add the condensed milk, freshly squeezed lime juice, yuzu juice, and lime zest, and mix well.
- Pour the filling into the cooled pie crust.
- Bake the pie in the oven for about 15 minutes, or until the filling has set slightly but is still a little runny in the center.
- Remove the pie and let it cool at room temperature. Then place it in the refrigerator for at least 2 hours to set properly.
- Whip the cream until fluffy and pipe delicate swirls onto the pie.
- Garnish with powdered sugar and grated lime zest.
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