24 February, 2018
Recipe: Paul Tamburrini’s Key Lime “Pie”

Lime, cream and a buttery biscuit base…re-imagined.

For the meringue:

120g Free range egg whites (4 eggs-approx)

120g Caster sugar

120g Icing Sugar, sifted

Zest of one unwaxed lemon

Plus a little extra to serve

For the lime curd:

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

For the Rye biscuit:

200G Rye flour

100G Unsalted French butter

100g caster sugar

300g cocoa butter, melted


1. Make the lime meringue

Line 2 baking trays with baking parchment paper. Place the egg whites in a spotlessly clean, grease-free bowl and whisk until its light and frothy, then add the caster sugar a little at a time, until its incorporated, continuing to whisk until still peaks. 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.

2. Make the lime curd

Mix the caster sugar and agar agar together in a mixing bowl. 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 to ensure the mixture doesn’t catch on the bottom of the pan, until the flakes have dissolved. As soon as it reaches the boiling point, remove the pan from the heat and add the cold diced French butter a piece at a time, emulsifying the mixture with a stick blender. Pass the curd through a fine sieve into a heat proof container, cover the surface, of the curd with a piece of cling film, leave to cool.

3. Freeze the lime curd

Grease the moulds and line a baking tray with baking paper. When the curd is cool, transfer it 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 & re freeze, get ready to start dipping them.

4. Make the Rye biscuit

Pre-heat the oven to 160c/300f/Gas mark 2 and line a baking sheet with baking paper. Mix the flour, butter and sugar together in a bowl to form a crumbly dough, then scatter the dough onto a lined baking sheet. Bake for 25 minutes until its golden brown. Remove from the oven and allow to cool slightly & then transfer 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. Pour the biscuit mixture into a sauce pan and keep it warm. Ideally around 40c, whisk it regularly to ensure the mixture is emulsified. 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 in the mixture again. Return the coated lime curds to the freezer for 10 minutes to harden.

Chef’s notes: Transfer the lime curds to the fridge for at least one 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.

Serves 8.

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