I know it is a challenging question but what is the term used for the white powder they often call lime in the west which is used to reduce the acidity of lawns?First correct answer gets the points and 5 stars!
Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling. Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (4-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest. Pour the filling into the crust and bake for about 10 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipping cream. In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling. Makes 1 - 9 inch (23 cm) pie or tart. Sources: Grigson, Jane. 'Jane Grigson's Fruit Book'. Penguin Books London. London: 1982. Stewart, Martha. 'Martha Stewart's Baking Book'. Clarkson Potter/Publishers. New York: 2005. Walter, Carole. 'Great Pies Tarts'. Clarkson Potter/Publishers. New York: 1998. GRAHAM CRACKER CRUST: 1 1/4 cup (125 grams) graham cracker crumbs 2 tablespoons (30 grams) granulated white sugar 5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted FILLING: 3 large egg yolks One 14 - ounce (390 grams) can sweetened condensed milk 1/2 cup (120 grams) key lime juice 2 teaspoons grated lime zest TOPPING: 1 cup (240 ml) heavy whipping cream 2 tablespoons (25 grams) granulated white sugar
ingredients 75 g (3 oz) butter 225 g (8 oz) digestive biscuits, crushed 300 ml (1/2 pint) double cream juice and rind of 4 large limes 218 g can Sweetened Condensed Milk To Decorate whipped cream and lime slices method . Melt the butter, stir in the crushed biscuits. Press into the base and sides of a 20.5cm (8 inch) deep, loose-bottomed, fluted flan tin. Chill. 2. For the filling, whisk together the remaining ingredients until thick and creamy. Spoon over the biscuit base. 3. Chill, then just before serving, pipe the whipped cream around the edge of the pie and decorate with the lime slices.
Here's an easy one that tastes great: Get a frozen pie crust and bake it blind (empty) according to the package instructions. Allow to cool. Fold together: 1 can sweetened condensed milk 1 - 6 oz. can limeade - thawed 1 - 12 oz. container Cool Whip. Fold into pie shell. Sets in one hour. You could decorate the top with some extra whipped cream, sprinkles, lime slices - whatever makes you happy.
