Key Lime Pastries Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the key lime filling:</li><li class="ingredients-single-item">4 large egg yolks (reserve whites for meringue)</li><li class="ingredients-single-item">397g condensed milk (1 tin)</li><li class="ingredients-single-item">120ml fresh key lime juice (about 20 key limes or 4-5 regular limes)</li><li class="ingredients-single-item">2 tbsp key lime zest</li><li class="ingredients-single-item">For the meringue topping:</li><li class="ingredients-single-item">4 large egg whites (reserved from filling)</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">¼ tsp cream of tartar</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-hole muffin tin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li><li class="equipment-single-item">Kitchen blowtorch (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the pastry. In a large bowl, combine the flour, icing sugar, and salt. Add the cold cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. Working quickly will keep the butter cold, which is essential for a flaky pastry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Beat the egg with 2 tablespoons of ice-cold water, then gradually add to the flour mixture, stirring with a knife until it starts to come together. If needed, add the additional tablespoon of water, but be careful not to make the dough too wet. The dough should just hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently knead the dough on a floured surface for just 30 seconds to bring it together, then shape into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and firms the butter, creating those wonderful flaky layers when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). On a lightly floured surface, roll out the pastry to about 3mm thickness. Use your pastry cutter to cut out 12 circles, re-rolling scraps as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently press each pastry circle into the muffin tin holes, ensuring they're evenly fitted with no air pockets. Prick the bases with a fork to prevent them from puffing up during baking. Line each pastry case with a small square of baking paper and fill with baking beans or uncooked rice.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Blind bake the pastry cases for 12 minutes, then remove the paper and beans and bake for a further 5-8 minutes until the pastry is golden and crisp. The pastry should look dry and feel firm to the touch. Set aside to cool in the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry cases cool, prepare the key lime filling. In a medium bowl, whisk together the egg yolks and condensed milk until smooth and slightly thickened. The condensed milk contains proteins that will set when combined with the acidic lime juice, creating a stable filling without requiring additional baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Slowly whisk in the key lime juice and zest until fully incorporated. The mixture will immediately begin to thicken as the acid in the lime juice reacts with the proteins in the egg yolks and condensed milk. Pour the filling into the cooled pastry cases, filling them about three-quarters full.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the filled pastries for 10-12 minutes, until the filling is just set with a slight wobble in the center. The citrus filling will continue to set as it cools. Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours to firm up.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the meringue topping, place the egg whites in a clean, grease-free bowl with the cream of tartar and pinch of salt. Begin whisking on medium speed until frothy, then gradually increase to high speed until soft peaks form.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Continue whisking while adding the caster sugar one tablespoon at a time, allowing each addition to be fully incorporated before adding the next. This slow addition ensures the sugar dissolves properly, creating a stable, glossy meringue. Keep whisking until the meringue forms stiff, glossy peaks and feels smooth between your fingers with no sugar graininess.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Spoon or pipe the meringue onto the chilled pastries, creating decorative peaks. If you have a kitchen blowtorch, lightly toast the meringue until golden in patches. Alternatively, place under a preheated grill for 30-60 seconds, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>For the finishing touch, add a light sprinkle of extra lime zest over the meringue. Serve immediately for the best contrast between the cool, tangy filling and crisp pastry, or refrigerate for up to 24 hours. The pastries are best enjoyed the same day they're assembled, when the pastry maintains its delightful crispness against the smooth filling.</li></ol>