California Farm Lime Harvest, Pies, Makrut Leaves

Name: How to cook California Farm Lime Harvest, Pies, Makrut Leaves - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Lime Harvest, Pies, Makrut Leaves

Mozambi limes give twice as much juice per lime as Key limes, and are just as astringent. The zest is yellow, not green, and the flavor is excellent. We use the Mozambi Lime juice to make wine margeritas, and make Pie. The dried leaves of the shrub make a delicious cooking ingredient, used around the world as Makrut leaves, also called Peroek leaves, or the derogatory Kaffir leaves.

Ingredient

Food ration :

2 people

Cooking time :

Pie: 1 hour bake, 3 hour cool

1/2 cup

crushed Graham Crackers or speculaas cookie

1/2 cup

all purpose flour

3 Tbs

unsalted butter

or more Tbs cold water

1 Tbs

powdered sugar

1 tsp

sea salt

egg whites

Cup

greek yoghurt

1 Cup

condensed milk with agave nectar

farm egg yokes, kept fresh

Cooking instructions

* Step 1

Crush the Graham crackers with rolling pin, mix with flour, sugar, cubed cold butter and salt with dough hook in dough maker, add Tbs water at a time till coarse dough. Roll dough in ball and rest 30 minutes. Save 1 Tbs dough to decorate the edge, roll out in thin ring. Press pie crust in buttered form. Cover with parchment paper, bake the crust 20 minutes at 325F degrees, cool.

* Step 2

Zest eight limes, press the juice out. Eight limes yield almost a cup of lime juice. I soak, freeze, thaw, roll the limes before pressing, it helps give me more juice. Quarter the limes, run through food processor, put juice with pulp in bottle or freeze. Use for pies and to make wine margeritas.

* Step 3

Bake the filling. Whisk the egg whites, set aside. Whisk the lime zest with the egg yokes, the condensed milk, the lime juice. Remove the parchment paper, fill the pie form with whipped egg yokes and milk. Fold in the egg whites. Fold in the greek yoghurt. Bake 10 minutes at 325F degrees. Filling will double in size, then settle. Decorate edge with rolled dough crust, bake 8 more minutes. Cool in fridge 3 hours, serve.