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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Basic Shortbread Base ready to bake Recipe
- 15 Grams Great Lakes Gelatin BUY
- 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
Preheat oven to 180°C. Butter a 23 cm pie plate.
Prep the base.
Press into pie plate and blind bake for 15-20 minutes until golden and fragrant. Cool.
Place gelatin into a bowl with water to cover.
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.
Add gelatin to the Thermomix bowl and blend 20 sec/speed 6. Remove from bowl and set aside.
Place cream into bowl. Whip 20–30 sec/Butterfly/speed 4 until very soft peaks form. Remove Butterfly.
Add lime mixture to cream and blend 10 sec/speed 7.
Pour into cold biscuit base and allow to set for at least 4 hours. Garnish with lime slices and serve.