Victor is a French engineer in Australia and has been in Australia for over three years.
A short visit more than 10 years ago was enough to bring him back down under and he now likes to share his love of food with his local and expat’ friends.
Aside from cooking and baking, Victor is a trail-runner, one of these crazy people for whom running is only interesting if it’s up a hill. He is also passionate about reading, about the Arts – especially the opera – and about fine liquors.
This Lime curd pie is original because the crust is made with McVities, sweet british biscuits. You can also customise the lemon curd with 2 limes and 2 good sized lemons.
You can serve the pie with a ginger and nutmeg whipped cream.
Victor’s Lime curd pie
- 165g McVities (British biscuit)
- 90g Salted Butter
- 125g Unsalted Butter
- 265g Raw Sugar (65g for the base + 200g for the lime curd)
- 3 eggs
- 6 limes (about 220ml of juice)
|The pie base|
|Using a double boiler, melt the butter along with the sugar. In the meantime, reduce the biscuits to crumbs without grinding them to dust - avoid using a mixer. |
When the butter and sugar have melted and combined together, pour the mix on the biscuits crumbs and stir with a fork until you obtain a paste..
Spread it in a 8" tin over a 1/4" thickness and bake for 7-10 minutes in an oven preheated at 355°F.
Watch the pie base carefully as it will burn easily in the last minutes of baking.
Let it cool down at room temperature.
|The lime curd|
|Press the limes and zest them. Mix the zest and the sugar and put them to the mixer. |
Then combine all the ingredients aside from the eggs and heat them up using a double boiler. As it heats, when the butter has melted, mix two tablespoons of the heating mixture with the eggs and whip them lightly to combine.
As the water starts boiling, add the whipped eggs to the mix and stir steadily and the curd for 10 to 15 minutes until the curd thickens to a smooth, homogenous consistency; pass the curd through a sieve to filter out any zest pieces remaining and to cool down the curd.
Pour the curd in your pie base and let it set. Then refrigerate for two hours before serving.