Key Lime Pound Cake | Daisy Cakes Cake Of The Month
Mama''s Key Lime Pound Cake...
Authentic Florida Key West Lime Juice is used to make this pound cake irresistible. Hand-sift, with a hint of pure lime extract in the batter. While the cake is piping hot, just out of the oven, we poke holes all over the top and pour our Key Lime Glaze on top. It sinks in and makes the cake super moist and super flavorful!
Key Lime Pie: A Refreshing Summer Dessert That Will Tantalize Your Taste Buds
Welcome to Cook n' Share, where we bring you a tantalizing summer dessert that is sure to refresh your taste buds: Key Lime Pie! In this video, we'll guide you through the process of creating a creamy, tangy, and utterly a delightful that captures the essence of summer.
The pie is an easy and delicious dessert. It originated a number of years ago in the Florida Keys. This is a variation of the original recipe. I have changed a few things. For example, it was traditionally a no bake recipe. If you are brave, you could still make it this way. Because of the use of eggs, I bake the pie for 15 minutes to kill off the risk of any bacteria. It's a wonderful, somewhat tangy, sweet, and flavorful pie.
Key Lime Pie is the perfect dessert to indulge in during those hot summer days. With its smooth and velvety texture, coupled with the refreshing tartness of key limes, this pie is a true crowd-pleaser. From the buttery graham cracker crust to the luscious filling made with fresh key lime juice, sweetened condensed milk, and a hint of zest, each bite will transport you to a tropical paradise.
In this video, we'll provide you with a step-by-step guide to help you master the art of making Key Lime Pie at home. From selecting the juiciest key limes to achieving the perfect balance of flavors, we'll share our expert tips and tricks to ensure your pie turns out absolutely divine.
So, if you're ready to tantalize your taste buds and impress your family and friends with a refreshing summer dessert, join us as we delve into the world of Key Lime Pie. Get ready to savor the creamy and tangy goodness that this classic dessert has to offer.
Don't forget to like, subscribe, and hit the notification bell to stay updated with our latest videos on baking, desserts, and mouthwatering recipes. Let's dive into the world of Key Lime Pie and experience the ultimate indulgence that will leave you craving more.
Get the full recipe at:
0:00 Introduction
0:19 Making the crust
1:01 Forming the pie shell and baking it
1:49 Making the key lime filling
2:44 Putting the filling into the pie
3:01 Baking the pie
3:30 Topping and conclusion
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Eric Lanlard's Florida Key Lime Pie Recipe
Straight from Florida, this is my classic key lime pie recipe... with a buttery base and very zingy lime filling !!
Serves 8-10
Ingredients:
350g digestive biscuits, crushed into crumbs
125g unsalted butter, plus extra for greasing
For the filling:
4 large eggs, separated
400ml full fat condensed milk
Finely grated zest and juice of 4 limes
50g golden caster sugar
To decorate:
Icing sugar
Slices of lime
Fresh mint leaves
Method:
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a deep 25cm fluted tart tin with a loose bottom.
2. To make the base, mix the biscuit crumbs with the melted butter and press into the prepared tin. If you don’t have one of the latter, use a springform tin of the same size and just press the crumbs two-thirds of the way up the sides.
3. Bake in the preheated oven for 10-15 minutes then remove from the oven and cool.
4. For the filling, beat the egg yolks in a bowl until light and fluffy, then beat in the condensed milk and lime zest and juice. In another bowl, whisk the egg whites and caster sugar until firm, then gently fold into the lime mixture using a large metal spoon.
5. Completely fill the biscuit case with the lime mixture and bake in the preheated oven, at the same temperature for 20-25 minutes until set and lightly browned around the edges. Leave to cool. It will sink slightly so don’t worry.
6. Loosen the edges of the tart, remove the tin and transfer to a serving plate. Dust the top with icing sugar then decorate with lime slices and fresh mint leaves, and enjoy :)
Happy Baking!! Eric X