Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 200g wheatmeal biscuits
- ¼ cup ground almonds
- 100g butter, melted
- 4 eggs, separated
- 395g can condensed milk
- Finely grated rind and juice of 4 limes
- 4 tablespoons Chelsea Caster Sugar
Chelsea Products in Recipe
Reviews
10
What did you think of this recipe?
Sera
Love this recipe! I always get requests to bring it to family functions and gatherings.
5
Kat
Definitely make the recommended adjustments to time per the other comments here. I did 20 minutes at 170, added the meringue, then 12 minutes at 150 and it worked a charm. Lime rind in the base is delicious.Mostly I'm just commenting to say that if Chelsea ever do fix this recipe, a measurement for the amount of lime juice would be helpful. I think mine was perhaps a little light even though I used 7 small limes.When following the amended recipe, you get a light, fluffy, delicious dessert well worth trying, but the above recipe really needs an edit.
4
Dayna
This pie is delicious. Be very careful with how much lime juice you add as if you add too much it will collapse when you remove it from the tin. The baking time is also too long for the meringue so I would recommend 10 minutes at most. The filling should set during the cooking time before putting the meringue on top.
3
Mark
Not sure the recipe is correct. Heating the egg, condensed milk and lime juice mixture liquifies it further which makes putting the meringue mix on top fairly difficult. 40 min at 170deg makes for a very crisp meringue top, nothing like the picture.
1
Jill
After reading everyone else's reviews I decided this was still the lime pie I wanted to make but with a few minor adjustments.1. Add the rind to the filling mixture.2. Bake the base with the filling in it for 20 minutes.3. Reduce the oven temperature to 150°C, piling on the meringue and bake for approximately 8 minutes. No need to cover with foil. Just keep an eye on it and once it starts to turn a very pale brown, it's time to remove. We all loved this pie, especially the second day. I have added it to my recipe book and will definitely make again - even for guests.
4
Nicola
Is the cooking time a typo? When I first read it I thought it sounded like a really long time to bake a pie that has meringue on it. I set a timer for 15mins and sure enough, it was burnt. The lime filling has set too, so I'm thinking it needs to be more like 5 - 10 mins at a lower temperature. After I peeled the burnt meringue layer off, the pie was delicious!
3
Cathy
This recipe is all wrong. I made it for my partners birthday but it was very disappointing to discover how incorrect the recipe is. I just had to wing it. The bake time and the amount of some of the ingredients can't be right. Don't put in oven for 40-45 minutes or you'll burn the topping. Also when it's cooking, the lime juice runs from the filling. It also says the biscuit base should sit 3cms high in a 20cm tin, but there isn't enough of the biscuit mixture for that thickness. Chelsea either get rid if this recipe or re-do it!
1
Lara
I made this before reading the comments below. The pie leaked into the bottom of the oven and the meringue burnt. Also agree not enough biscuit crumb to go up 3cm. Very disappointing.
1
Rochelle
I found this recipe simple to make, however I would recommend altering some of the instructions as I think it's more helpful to use the term 'beat' (with an electric beater) rather than 'whip' as the method. I'd also change it to read 'add sugar one tablespoon at a time' rather than saying 'sprinkle in sugar', and replace 'milky mixture' with 'pie filling'. I'm not sure why there are two step 4s so a little editing on this recipe would go a long way. I also cheated and didn't make a biscuit crumb, instead I used ready-rolled sweet short pastry sheets and blind-baked for 10 minutes, then removed the baking beads and let the inside dry for another minute or two in the oven. I also found that the pie only needed at most 10 minutes of baking before the meringue top started to brown, so I'm not sure what it would have looked like after 40-45 minutes in the oven. Recipe doesn't say what to do with the finely grated rind either, so as indicated in the picture I sprinkled it over the top after I'd served dessert. This dessert can be eaten warm as well, it doesn't need to be cooled. The flavours and textures were lovely though, so with a little more modification this will be a nice dessert to make.
3
Mel
This was a lovely flavour and recipe, just beware of the baking time! Bake for about 10 mins until top is brown, then put tin foil on top to ensure it's cooked through without burning the meringue. Maybe another 5 - 10 mins after the foil in on.
3
Method
Preheat oven to 170°C. Line base of a 20cm springform tin with baking paper.
Process biscuits until fine crumbs. Add almonds and melted butter, process until combined. Press mixture firmly into the base and 3cm up sides of tin. Refrigerate.
Separate egg yolks, and whisk with sweetened condensed milk. Stir in lime juice. Pour into biscuit base and bake for 5 minutes.
Whisk egg whites until soft peaks form. Sprinkle in sugar and whisk until peaks are glossy. Pipe onto into milky mixture.
Bake for 40-45 mins or until set. Cool. Serve with extra lime slices.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
10
What did you think of this recipe?
Sera
Love this recipe! I always get requests to bring it to family functions and gatherings.
5
Kat
Definitely make the recommended adjustments to time per the other comments here. I did 20 minutes at 170, added the meringue, then 12 minutes at 150 and it worked a charm. Lime rind in the base is delicious.Mostly I'm just commenting to say that if Chelsea ever do fix this recipe, a measurement for the amount of lime juice would be helpful. I think mine was perhaps a little light even though I used 7 small limes.When following the amended recipe, you get a light, fluffy, delicious dessert well worth trying, but the above recipe really needs an edit.
4
Dayna
This pie is delicious. Be very careful with how much lime juice you add as if you add too much it will collapse when you remove it from the tin. The baking time is also too long for the meringue so I would recommend 10 minutes at most. The filling should set during the cooking time before putting the meringue on top.
3
Mark
Not sure the recipe is correct. Heating the egg, condensed milk and lime juice mixture liquifies it further which makes putting the meringue mix on top fairly difficult. 40 min at 170deg makes for a very crisp meringue top, nothing like the picture.
1
Jill
After reading everyone else's reviews I decided this was still the lime pie I wanted to make but with a few minor adjustments.1. Add the rind to the filling mixture.2. Bake the base with the filling in it for 20 minutes.3. Reduce the oven temperature to 150°C, piling on the meringue and bake for approximately 8 minutes. No need to cover with foil. Just keep an eye on it and once it starts to turn a very pale brown, it's time to remove. We all loved this pie, especially the second day. I have added it to my recipe book and will definitely make again - even for guests.
4
Nicola
Is the cooking time a typo? When I first read it I thought it sounded like a really long time to bake a pie that has meringue on it. I set a timer for 15mins and sure enough, it was burnt. The lime filling has set too, so I'm thinking it needs to be more like 5 - 10 mins at a lower temperature. After I peeled the burnt meringue layer off, the pie was delicious!
3
Cathy
This recipe is all wrong. I made it for my partners birthday but it was very disappointing to discover how incorrect the recipe is. I just had to wing it. The bake time and the amount of some of the ingredients can't be right. Don't put in oven for 40-45 minutes or you'll burn the topping. Also when it's cooking, the lime juice runs from the filling. It also says the biscuit base should sit 3cms high in a 20cm tin, but there isn't enough of the biscuit mixture for that thickness. Chelsea either get rid if this recipe or re-do it!
1
Lara
I made this before reading the comments below. The pie leaked into the bottom of the oven and the meringue burnt. Also agree not enough biscuit crumb to go up 3cm. Very disappointing.
1
Rochelle
I found this recipe simple to make, however I would recommend altering some of the instructions as I think it's more helpful to use the term 'beat' (with an electric beater) rather than 'whip' as the method. I'd also change it to read 'add sugar one tablespoon at a time' rather than saying 'sprinkle in sugar', and replace 'milky mixture' with 'pie filling'. I'm not sure why there are two step 4s so a little editing on this recipe would go a long way. I also cheated and didn't make a biscuit crumb, instead I used ready-rolled sweet short pastry sheets and blind-baked for 10 minutes, then removed the baking beads and let the inside dry for another minute or two in the oven. I also found that the pie only needed at most 10 minutes of baking before the meringue top started to brown, so I'm not sure what it would have looked like after 40-45 minutes in the oven. Recipe doesn't say what to do with the finely grated rind either, so as indicated in the picture I sprinkled it over the top after I'd served dessert. This dessert can be eaten warm as well, it doesn't need to be cooled. The flavours and textures were lovely though, so with a little more modification this will be a nice dessert to make.
3
Mel
This was a lovely flavour and recipe, just beware of the baking time! Bake for about 10 mins until top is brown, then put tin foil on top to ensure it's cooked through without burning the meringue. Maybe another 5 - 10 mins after the foil in on.
3
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt