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| Keylime cheese pie by Chef Shireen anwer |
Keylime cheese pie
Ingredients for base
Digestive biscuits finely crushed 2 cups
Melted butter 4 ounces
Method for base
Crush biscuits mix with melted butter, press in a 8 inches pie plate, keep aside, preheat oven to 150 degree C.
Ingredients for filling
Condensed milk ¾ cup
Curd cheese ½ cup heaped
Lemon juice 2 tbsp
Lemon zest 1 tsp
Flour 1 tbsp heaped
Eggs 3 separated
Condensed milk ¾ cup
Curd cheese ½ cup heaped
Lemon juice 2 tbsp
Lemon zest 1 tsp
Flour 1 tbsp heaped
Eggs 3 separated
Method for filling
In a bowl beat together condensed milk, curd cheese, flour, lemon juice, lemon zest, egg yolks until thick, beat egg whites stiff, fold in the mixture, pour mixture onto the biscuit base, bake for 35 to 40 minutes in a preheated oven 150 degree C until filling firm, cool and decorate of swirls of fresh cream.
In a bowl beat together condensed milk, curd cheese, flour, lemon juice, lemon zest, egg yolks until thick, beat egg whites stiff, fold in the mixture, pour mixture onto the biscuit base, bake for 35 to 40 minutes in a preheated oven 150 degree C until filling firm, cool and decorate of swirls of fresh cream.
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