Lime pie from shortcrust pastry
6 servings
60 minutes
Lime pie made from shortcrust pastry is a true delight with an Italian character. This dessert combines a crispy, tender base with a refreshing citrus cream. Lime gives the pie a bright tanginess balanced by the sweetness of condensed milk and the tenderness of egg yolks. The Italian roots of the recipe are evident in its simplicity and elegance, highlighting the natural flavors of the ingredients. This pie is perfect for summer tea time or as a light finish to dinner. It surprises with its rich aroma and vibrant taste, leaving a refreshing aftertaste. Serve with a cup of tea or cappuccino and enjoy the harmony of flavors!
1
Grate the zest of three limes, blend the juice of all five limes, 2 egg yolks, and condensed milk with a mixer attachment.
- Lime: 5 piece
- Egg yolk: 3 pieces
- Condensed milk: 200 g
2
Sand dough (prepare using this recipe with half the ingredients: flour — 125 g, yolk — 1 pc, room temperature butter — 50 g, water — 20 ml, sugar — 40 g, vanilla extract — 5 ml, a pinch of salt) is spread in the baking form of the multicooker, making the edges as high as possible. Prick with a fork and bake in the multicooker at 180 C for about 10 minutes. To make it easier to remove, you can line the form with parchment.
- Wheat flour: 125 g
- Egg yolk: 3 pieces
- Butter: 50 g
- Water: 200 ml
- Sugar: 40 g
- Vanilla extract: 5 ml
- Salt: pinch
3
When the dough is ready, pour in the sweet lime mixture and bake for 35 minutes at 150°C. Take it out and enjoy a piece of fragrant pie with tea.