This is my entry for THE 2021 GREAT BLOGGERS’ BAKE OFF SUMMER FESTIVAL OF LOVE! It is so exciting to take part, and I am looking forward to seeing all of the other baking that will be part of this event. Thank you to Gary, Jeanne and Melody for all of their hard work.
Melody has asked us to bake from the heart. I have picked a twist on a dessert that still brings back very happy memories to me, and combines two flavours I love: lime and ginger!
In my youth, I spent some time over in the US. I worked there for a year and made friends for life. It was exciting to me to leave little old England and have an adventure in a vast land. I was awed by the huge cities I visited and the magnificent landscapes. But food is also a big part of America’s culture, and I remember being staggered when we ordered desserts in restaurants and enormous family sized puddings would be placed in front of us as a single portion. Now, I don’t particularly have a sweet tooth, but it was in the US that I discovered a dessert that suited me all over: KEY LIME PIE.
I remember making it for Robert when we started courting and he loved it too. It is a treat, but on our anniversary, we always try to make sure we indulge in the one pudding we can both agree on. Zesty lime flavouring suits us both down to the ground.
Most of our desserts in the summertime consist of fruit salads. I rarely bake during the hot weather. But when guests visit Casa De Lewis, it is fun to prepare a dessert with fresh zingy flavours that are so enjoyable in the heat. I always thought key lime pie was a perfect summer bake, but I was even more pleased with Waitrose’s Kiwi Lime Pie recipe.
I was very surprised to read the comments from some reviewers on the Waitrose website that seemed to have problems with setting the cream filling. Our pie set very well indeed. I would just keep the sliced kiwis away until the very last minute because there is so much moisture in the kiwis, you don’t want it to seep through into the cream.
200g ginger nut biscuits
75g unsalted butter, melted
200ml double cream
200g condensed milk
4 unwaxed limes, zest and juice
5 mint leaves, finely shredded
2 ripe Kiwis
Preheat the oven to 180°C, gas mark 4. Line the base of a 23cm loose-bottomed tart case with a circle of parchment.
Whizz the biscuits in a food processor until crushed. Add the melted butter and whizz again. Tip into the tart case and press in the base and up the sides with the back of a spoon. Bake for 10 minutes, then set aside to cool.
Put the double cream, condensed milk and lime zest and juice into a mixing bowl and whisk together lightly with a balloon whisk. This won’t take long as they thicken within a few seconds of light whisking.
Stir through the mint then pour into the tart case. Chill for at least an hour (we allowed it two hours chilling before service).
Top and tail the kiwi fruit, then use a vegetable peeler to remove the skin. Slice the kiwis, then tumble over the tart.
This is undoubtedly the most popular summer dessert we have tried this year. The combination of the lime, mint and ginger is a explosive cocktail of tangy flavours that dance around upon your tongue. But the creamy pie mellows that rush of flavour. The kiwis are refreshing and pleasantly sweet.
My recommendation is that it is less messy, to slice portions of the pie before adding the kiwis. Add them as a garnish to individual slices. As I mentioned at the start of this post, try to keep the kiwis away from the cream until the last minutes.
Not only was this Kiwi Lime Pie incredibly easy to assemble, I think the flavours it delivers make it a perfect summer dessert!