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Key lime pie - Take Stock Magazine

Key Lime Pie

Paul Tamburrini at Macdonald Holyrood Hotel
Serves: 8
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  • 120g free range egg whites (4 eggs-approx)
  • 120g caster sugar
  • 120g Icing sugar, sifted
  • 1 unwaxed lemon zest, plus a little extra to serve
  • 150g caster sugar
  • 1.5g Agar Agar
  • 150g free range eggs
  • 150ml freshly squeezed lime juice
  • 200g cold unsalted French butter, cubed, plus extra for greasing
  • 200g rye flour
  • 100g unsalted French butter
  • 100g caster sugar
  • 300g cocoa butter, melted


  1. Make the lime meringue by lining two baking trays with parchment paper
  2. Place the egg whites in a grease-free bowl and whisk until light and frothy, then add the caster sugar a little at a time, until its incorporated, continuing to whisk until still peaks
  3. Fold in the icing sugar and spread the meringue mixture over the lined trays until its 5mm thick, then scatter the lime zest over the top. Dehydrate in a low oven about 45c-60c until crisp, about 45 minutes. Then turn off the oven and leave the meringue over-night to dry
  4. For the lime curd mix the caster sugar and agar agar together
  5. Place the eggs and lime juice in a medium pan, add the caster sugar and agar agar and slowly bring to the boil over a low heat, whisking continuously until the flakes have dissolved
  6. Once boiling, remove immediately from the heat and add the butter a piece at a time. Pass the curd through a fine sieve into a heat proof container, cover and leave to cool
  7. Grease the moulds and line a baking tray with baking paper and transfer the curd into a piping bag fitted with a medium nozzle and pipe 80g per greased mould. Place the filled mousse in the freezer then, once the curd is frozen solid (3 hours approx.) pop out the moulds and re freeze, get ready to start dipping them
  8. Make the Rye biscuit
  9. Preheat the oven to 160°C and line a baking sheet with baking paper
  10. Mix the flour, butter and sugar together to form a crumbly dough, then scatter onto a lined baking sheet. Bake for 25 minutes until golden brown
  11. Remove from the oven and allow to cool slightly before transferring into the food processer or blender and pulse until you have a fine mixture. Add the melted cocoa butter and continue blending until to form a smooth liquid biscuit mix
  12. Pour mixture into a sauce pan and keep warm (ideally around 40°C) and whisk regularly to ensure the mixture
  13. Line another baking sheet with parchment paper. Remove the curds from the freezer and dip them, one by one into the liquid biscuit mix, making sure they are completely covered. Allow any excess mixture to run off, dip them again. Return to the freezer for 10 minutes to harden
  14. TIP: Transfer the lime curds to the fridge for at least 1 hour before serving, the biscuit shell will remain hard while the curd will become soft and oozy. Dress with shards of meringue and grated lime zest
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