How To make Kiwi Lemon Pie

The Best Key Lime Pie Recipe - How to make key lime pie

Key Lime Pie is an elegant and delicate dessert perfect for holidays or any other occasion. It has a smooth, silky, tart and sweet filling that makes a great impression everywhere.


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#keylimepie #bestkeylimepierecipe

Ingredients

Makes about 8-10 servings
Crust
7 oz (200g) digestive biscuits or graham crackers
2 tbsp (30g) sugar
5 tbsp (70g) butter, melted
Filling
4 egg yolks
1 can (14 oz -397g) sweetened condensed milk
1/2 cup (120ml) lime juice
1 tbsp lime zest
Topping
1 cup (240g) whipping cream
1 tbsp (10g) powdered sugar


1. Prepare the crust. Preheat oven to 350F (180C). Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Transfer the crumbs into a bowl, stir in sugar and melted butter.

2. Press the mixture onto the bottom and sides of a 8-9 inch (20-23cm) pie pan.

3. Bake for 8-10 minutes and let to cool on a rack for about 15 minutes.

4. Prepare the filling. In a large bowl whisk egg yolks with lime zest until creamy and light yellow colored. Stir in condensed milk and lime juice until well combined.

5. Pour the mixture over the cooled crust and bake for 15 minutes.

6. Let pie cool completely at room temperature and then refrigerate for several hours or better overnight.

7. Before serving whip the cream until soft peaks form. Incorporate powder sugar and whip until stiff peaks form.

8. Place the whipped cream into a piping bag fitted with 1M (½ inch-1cm) star tip and decorate the pie. Sprinkle some lime zest on top if desired.

9. Keep leftover pie refrigerated.


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Key Lime Pie

This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.

Recipe:

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Jillian Love: Kiwi Lime Coconut Cream Pie (Raw)

Presentation at the San Francisco Vegetarian Society 19'th annual World Veg Festival held on Saturday Oct 27, 2018. For more information, see: and

Kiwi lemon cheesecake Recipe by recipe52 | kiwi dessert recipe

Get printable recipe here!


Kiwi Lemon Cheesecake recipe
For Biscuit Base
15 wheat biscuits - like digestives
3 tablespoon (50 grams) butter - at room temperature
3 kiwi - thickly sliced for border
For Lemon Cream Filling
1 can condensed milk
1 cup cream
1 cup milk
½ cup lemon juice
2 tablespoon gelatin powder
6 tablespoon water
For Kiwi Sauce
3 medium kiwi - preferably over ripened
3 tablespoon sugar
1 tablespoon lemon juice
2 tablespoon corn flour
4 tablespoon water

Get complete recipe here!

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Facebook: facebook.com/recipe52

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Kiwi Cake Recipe | Unique Kiwi Flavour Cake Recipe | Yummy

WELCOME TO YUMMY
TODAY'S RECIPE IS Kiwi Cake Recipe | Unique Kiwi Flavour Cake Recipe | Yummy

INGREDIENTS:
Kiwi cake
2 kiwi
2 eggs
Blend until smooth
Sugar 2/3 cup
Oil 1/3 cup
All purpose flour 1 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Vanilla 2 tsp
Green food color (optional)
6 inch mould (heatproof)
Brush oil
Place baking paper
Kiwi on top
Place a stand & heat the pan for 5 mins on medium flame
After 5 mins place the mould
Cook it on low flame for 30-40 mins
Or bake in a preheated oven at 160c for 30-40 mins

NOTE: 1 CUP = 250 ML
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Lemon Pudding Cake with Kiwi Meringue Topping -- Light & Smooth from bakeyourwaykitchen

In this video, I will show you how to make a lemon pudding cake with an optional kiwi meringue topping.

INGREDIENTS

Lemon Pudding Cake:
¾ Cup (150 Grams) of Granulated Sugar
¼ Cup (30 Grams) of Flour
Pinch of Salt
3 Tablespoons (42 Grams) of Butter
1/2 Teaspoon of Lemon Zest
½ Cup of Lemon Juice
1 1/3 Cups of Milk (320ml - any kind will work, including almond milk)
3 Egg Yolks
3 Egg Whites

Kiwi Meringue:
2 Egg Whites
Pinch of Cream of Tartar (optional)
¼ Cup (50 Grams -- 4 Tablespoons) of Granulated Sugar
1 Tablespoon of Lemon Juice
3 Kiwis, mashed
• add 1 or two teaspoons of corn starch if needed to thicken

METHOD:

1. Preheat oven to 350F/180C
2. Combine the sugar, pinch of salt and flour. (you can put it through a sift if desired)
3. Add melted butter, lemon zest and juice.
4. In a separate bowl, combine milk and egg yolks for about a minute.
5. Add to lemon mixture.
6. Beat Egg Whites to stiff peaks (holds its own shape)
7. Fold into lemon mixture, carefully to avoid to much deflation.
8. Pour into 8 or 9 inch pie plate or baking pan
9. Place in oven rack or large pan with high sides, add water around pie plate.
10. Place in oven for 25-35 minutes, until golden brown (PLEASE NOTE: if you are making the meringue topping, remove the lemon pudding cake from oven half way through baking to add meringue topping.)
11. MERINGUE: Remove lemon dessert from oven, half way through baking and mash kiwis in a medium mixing bowl
12. Add lemon juice
13. Beat egg whites till soft peaks (creates tracks with whisk)
14. Pour egg whites into kiwi bowl, mix till combined.
15. Pour over lemon pudding cake.
16. Place back in oven for another 12-20 minutes, till lightly brown and set.
17. Remove from oven and let cool on wire rack for 30 minutes.
18. Place in refrigerator for at least 6 hours or overnight.
19. Serve with a garnish of fresh fruit. Serves 7-10 people.
20. Enjoy!

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