Leftover Citrus Slice

This is basically a key lime pie but instead of using strictly limes I use whatever random citrus I have laying around the house. This time I had a quarter grapefruit, 1 lemon and 3 limes. That’s probably the best part about this recipe because almost everyone has a few lemons or limes sitting around. My only suggestion would be if you use mainly oranges to add a bit of lemon to keep it from going too sweet.

Makes 1 35 cm x 11 cm x 3 cm high tart pan *tart pans have separate bottoms so that you can easily pop the edges offend serve as is, be sure to use one else you’ll have a bit of trouble getting it out of the pan!

  • 200g graham crackers or digestive biscuits
  • 100g salted butter, melted
  • 3 tbsp honey
  • 1 tsp salt
  • 1 395g (14oz) can sweetened condensed milk
  • 4 egg yolks
  • 80ml (2/3 cup) fresh citrus juice
  • 2 tbsp of fresh citrus zest
  • 300ml (1 1/4 cups) heavy cream

Method

  1. Preheat your oven to 180ºC (350ºF).
  2. Add your biscuits into a food processor and blitz until finely ground.
  3. Add in your honey, salt and melted butter. Blitz for 20 seconds to incorporate.
  4. Lightly butter your tart pan and pour in your crust. Spread evenly over the pan, pressing down firmly into the bottom and up the sides.
  5. Bake in the center of the oven for 15 minutes or until golden on the edges. *I like to put my tart pan on a large baking sheet so there is no risk of me popping the bottom out when transferring the tart pan.
  6. Remove from oven and let cool completely.
  7. In a medium bowl combine your sweetened condensed milk, egg yolks, citrus juice and zest. Mix until just combined.
  8. Pour mixture into your cooled crust and bake in the center of the oven for 14 minutes.
  9. Allow it to cool for 30 minutes at room temperature then continue cooling in the fridge for at least 2 hours or overnight.
  10. Serve with freshly whipped cream and citrus zest.

2 thoughts on “Leftover Citrus Slice

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