Key Lime Pies in a Jar

Perfect for a picnic, these Key Lime Pies are perfectly portioned and super portable!  Other recipes call for 1 cup of concentrated lime juice, but I halved that and added the juice and zesty pith from 8 limes as well.

INGREDIENTS

FOR THE TENNIS BISCUIT LAYER

  • 1 cup crushed tennis biscuit crumbs
  • 2 Tbs caster sugar
  • 1/4  cup melted butter

 FOR THE LIME FILLING

  • 8 egg yolks
  • 2 cans sweetened condensed milk
  • 1/3 cup key lime juice (bottled)
  • Juice/pith from 8 limes
  • 2 tsp lime zest
  • 1 tsp lime green food colouring

 FOR THE MERINGUE TOP

  • 3 egg white
  • 3 Tbsp caster sugar
  • 1 tsp Vanilla Essence

METHOD

TO MAKE THE CRUST CRUMBLE LAYER

  1. Preheat the oven to 160˚C.
  2. To make the cracker crumbs you can place the crackers in a food processor and run until they are crushed or place them in a ziptop bag and roll over them with a rolling pin until they are crushed.
  3. Add the sugar and melted butter to biscuit crumbs in a bowl and mix well
  4. Spoon crumb layer into jars (use your own discretion when choosing how thick/thin you want the layer)
  5. Bake for 10 minutes then set it aside to cool while you make the filling

TO MAKE THE FILLING

  1. In the bowl of an electric mixer fitted with a whisk attachment, combine the egg yolks and beat on high until pale yellow and thick.
  2. Add the sweetened condensed milk, lime zest, lime juice and food colouring and whisk on medium until combined.
  3. Pour into the jars leaving 1.5 cm from the top open 

TO MAKE THE MERINGUE TOPS

  1. In the bowl of your electric mixer whisk the 3 egg whites on high until they for soft peaks
  2. Add the vanilla essence and caster sugar
  3. Whisk until firm peaks are formed
  4. Pipe onto the top of the lime filling layer in jars

BAKE THE KEY LIME PIES FOR 15 MINUTES. LET THEM COOL DOWN FOR 20 MINUTES AND REFRIGERATE FOR 2 HOURS BEFORE YOU SERVE THEM.

2 Responses to “Key Lime Pies in a Jar”

  1. They look amazing. Please save one for me!

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