Year 11 - Lemon and Fingerlime Pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk yolks, eggs and sugar in a large heatproof bowl until well combined, then set aside.

Step 2

Place lemon zest, lemon juice and finger lime skin in a medium saucepan over medium-high heat and bring to the boil.

Step 3

Whisk 2 tbs hot lemon mixture into the egg mixture until well combined, then strain remaining lemon mixture into eggs, whisking constantly, until smooth and well combined.

Step 4

Return mixture to same pan and reduce heat to medium-low. Cook, whisking constantly, for 5-7 minutes until very thick and smooth.

Step 5

Remove pan from heat and add butter, one piece at a time, whisking until melted and well combined before adding the next piece. Continue whisking until all butter is added and mixture is very glossy and smooth.

Step 6

Pour lemon and finger lime filling into pastry shells.

Step 7

Stand for 10 minutes at room temperature, decorate with the reserved pearls, then chill for at least 2 hours or until set firm.