Mexican · Dessert
Lime Cream Pie
A Mexican-style lime cream pie rebuilt lighter by swapping sour cream for drained full-fat Greek yogurt and trimming the sugar and butter, while keeping the tart condensed-milk-and-lime filling and a true shortcrust base intact.
$1
25 minsPrep
26 minsCook
191 minsTotal
MediumLevel
Nutrition per serving
304Calories
8.7gProtein
12.7gFat
39.6gCarbs
20.7gSugar
0.7gFiber
297mgSodium
106mgChol
7.4gSat Fat
211mgPotassium
133mgCalcium
1.2mgIron
0.4mcgVitamin B12
7.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Modelo Especial
local
Agua de Jamaica
international
vegetarian
sweet-spot
Instructions
1
Make the crust
rub cold cubed butter into the sifted flour, sugar and salt until the mixture resembles coarse crumbs, then bind with the iced water into a shaggy dough.
2
Divide the dough in two, press each piece into a 8cm/3 inch individual tin, prick the base with a fork and chill for 20 minutes.
3
Blind-bake the crusts at 190C/375F for 10 minutes, then set aside to cool slightly on a wire rack.
4
Whisk the condensed milk, drained full-fat greek yogurt, lime juice, beaten egg yolk and cornstarch together in a bowl until completely smooth.
5
Pour the lime filling evenly into the two baked crusts and bake at 160C/325F for 14-16 minutes, until the centre is just set with a slight wobble.
6
Cool the pies to room temperature, then chill for at least 2 hours until fully set and sliceable.
7
Scatter the reserved lime zest over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted all purpose flour
- 0.6 oz16g cold, cubed butter
- 0.3 oz8g sugar white
- 0.4 oz12g iced water
- 0 oz1g salt
- 1.9 oz55g condensed milk
- 2.5 oz70g full-fat, drained greek yogurt
- 1.4 oz40g freshly squeezed lime juice
- 7/87/8 egg yolks, beaten (14g)
- 0.1 oz4g cornstarch
- 0.3 oz8g zest only, for garnish lime juice
