Lime Mousse Pie

Name: Thermomix recipe: Lime Mousse Pie
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 Basic Shortbread Base ready to bake; 15 Grams flavourless gelatin; Enough warm water to cover gelatin (approx. 50 g); 2 limes, zest, finely grated; 100 Grams raw caster sugar; 90 Grams lime juice, fresh; 400 Grams pot set yoghurt; 1 Teaspoon vanilla bean paste; 600 Milliliters cream; Additional lime slices for garnish

Serves 10-12 Prep Time 10 minutes Cook Time 20 minutes Rated: Print

A tangy lime mousse housed in a crispy buttery shortbread crust. There isn't a lot that is better than that for a homemade dessert. Make it today!

This is one of the favourites from my first cookbook, For Food's Sake, still available in my store today. It has been a best seller in Australia since it came out! Go get yours, there has never been a better price!

A tangy lime pie is hard to beat. It does take quite a while to set but we want the mousse texture (as the name would suggest!) rather than a rubber mallet texture. So go with that, be sure you make it in advance with plenty of setting time, overnight if possible. I hope you love it as much as we do!

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Need

1 Basic Shortbread Base ready to bake Recipe
15 Grams flavourless gelatin
Enough warm water to cover gelatin (approx. 50 g)
2 limes, zest, finely grated
100 Grams raw caster sugar BUY
90 Grams lime juice, fresh
400 Grams pot set yoghurt Recipe
1 Teaspoon vanilla bean paste BUY
600 Milliliters cream
Additional lime slices for garnish

Do

1: Preheat oven to 180°C. Butter a 23 cm pie plate.
2: Prep the base.
3: Press into pie plate and blind bake for 15-20 minutes until golden and fragrant. Cool.
4: Place gelatin into a bowl with water to cover.
5: Place zest and sugar into the Thermomix bowl and mill 10 sec/speed 10. Add juice, yoghurt and vanilla and blend 5 sec/speed 5. Scrape down sides of bowl.
6: Add gelatin to the Thermomix bowl and blend 20 sec/speed 6. Remove from bowl and set aside.
7: Place cream into bowl. Whip 20–30 sec/Butterfly/speed 4 until very soft peaks form. Remove Butterfly.
8: Add lime mixture to cream and blend 10 sec/speed 7.
9: Pour into cold biscuit base and allow to set for at least 4 hours. Garnish with lime slices and serve.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!