For the next 6 weeks in partnership with Morrison's each Thursday were uploading a new recipe
to the emotion cookbook today we are making a delicious key lime pie with a ginger biscuit
base a zingy lime filling and a crispy meringue top.
Yes hello everyone welcome to my emotion kitchen why is it called that Mrs. Barry because we
are doing the Morrisons emotion cook book yes and today's emotion is adventure adventure
and boy have we have some adventures in our time together have we have yes I hope so mostly
over the pond in the US of a ye they have been.
yes so this is a caricature that we had made in Boston we can see it's got my very manly
masculine features and look how young we look yeah we were young it was a long time ago.
so while we were also in boston in fact let's get rid of this yeah lets put it back people
don�t need to see that so much we discovered and absolutely gorgeous dessert and what was
that it was key lime pie but we got your own little twist on it right we have a ginger
biscuit crust little bit of tang in there and meringue topping instead of the cream
you're going to absolutely love this shall we do it yeah let's do this all right Adventure
times.
so here are all the ingredients you need in their glory if you want have a go hit pause
now write them down and get in that kitchen.
so we need to wizz up are lovely gingernut biscuits I've got food processor here i'm
going to put them in if you haven't got food processor you could use a ziplock bag and
a rolling pin and just bash the biscuits.
My steps quite easy all I�ve got to do is melt butter yeah you can just stand and watch
while I do the whizzing.
I�m just going to pour the biscuits into a bowl and keep on whizzing.
Add the melted butter stir it through there and that�s how to make our crust.
yes push that crust mixture in first of all gonna leave a little bit at the moment flatten
it out a little bit use clean hands and just press and then you your outer edge look good
looking amazing make sure i have a real good firm crust all around the outer edge we are
going to break it in our gorgeous oven is preheated to 160c and a standard oven so 140
if you got fan in that goes and we can start to our things together for our filling.
First step is cracking our eggs your going to need both parts the eggs we just crack
open the egg and just carefully pass the egg between the shell egg yolk goes in to this
bowl okay I'm gonna wrap these egg whites in cling film because we are using them later
for the meringue topping.
But I�m terrible with cling film it�s going to take me quite a while, oh yeah you
are you let me do it otherwise we�ll have no cling film left let the master show you
there we go.
All right stick them in the fridge because we needed an hour's time.
You can whip up those egg yolks, I can, give a real good beat together for about a minute
want to get it nice and smooth hopefully you can see the volume starting to increase a
little bit expand and getting slightly paler that is what we're looking for.
There we go that�s perfect looking pretty good.
this is a tin or was a tin of condensed milk to be poured into a jug to make it easier
to pour and give it another whizz this time we're gonna keep going for about three minutes.
I think that's done don�t you she has driven air bubbles into it.
I've got my citrus station to one side I've just invented it ok basically chopping board
with some things on it including limes on which of course in a key lime pie apart from
keys is the most important ingredient.
Don�t put keys in the pie that was a joke.
So what we are going to do first of all is zest oh I can smell that already can you smells
good like we are on a tropicl island we're not in weston-super-mare we are in Barbados
right now Mrs Barry if only.
Half your lime we're gonna get as much juice out of this as we can so you can see why we
call it the citrus station now folks were in full tropical mode.
I�ve got the zest if three limes in here and the juice of three free limes lime juice
right in there and now we're gonna whisk it up again.
There we go that is looking good its gone a slightly green colour as well it has a bit
of an incredible hulk vibe going on there it's nice and thick so I'm going to pour this
into the jug going to put it into our base now which we just got out the oven so I'd
be very careful with this and remember as it's got a loose bottom if you hold it from
the bottom when you take out the oven it's gonna go pouf like that.
Lets get this fillings into the center so maybe give it a gentle shimmey to help it
find its way don�t forget your oven gloves remembering that is red hot from the oven
still.
Don�t do it with your bare hands did you like my Micheal Jackson impression.
Back into the oven now for about 10-15 minutes smell amazing already can't wait to see what
comes out like.
Check this out Beck wow look at that what you're looking for is it needs to be like
that yeah you don't want the middle to be wobbly nope and if you've got a little brown
marks like that that's good cos then you know it�s baked through and it's going to be
getting covered by the meringue anyways can I not eat it now well we could but all we
are going to do is let it cool to room temperature just to one side don't put it in the fridge
otherwise it'll go misty and horrible stuff like that but once it's nice and room temperature
you can touch it stick it in the fridge for at least three hours to firm up and we'll
come back and work on are meringue topping.
three hours later it's looking good right I want to eat as it is right now but we're
gonna do that meringue topping got the egg whites from the fridge earlier that we separate
from the yolks and we�re going to whip them up here we go.
So that felt like three hours later it did that was hard work look how much they've grown
so what we're gonna do we�ve got some caster sugar here we're going to gradually add that
in a tablespoon at a time and again make sure it's fully dissolved in there and just to
help stiffen it up a teeny bit this is some cream of tartar again let's get that incorporated
in.
oh yeah looking good but there's only one way to find out if you actually is to tip
it over your head oh no it's fallen is right really no haha my wife ladies and gentleman
ok let's get this on top we're going to get the meringue mixture just start it inthe middle
and then spread it around get that well dolloped on there that's looking pretty good already
and what we're going to do is use a cheftorch to brown it but if you have not got one of
those you can bake it in the oven for 5 minutes at the same temperature that you baked your
case for but you can make it slightly more spiky by using bamboo skewer you can use one
of these the one that we had in Boston was actually like a whipped cream topping but
i really like the idea of putting a meringue on it is time to pull out the first wedge
here we go it's really good oh wow check that out folks look at these layers you got the
ginger crust the keylime filling and of course our toasted slightly goey topping in which
is amazing so lets place it down like so alright so it's time to taste it i'm gonna take a
little chunk off the front there here we go in fact I�m going to feed you that�s kind
if a look that says I don�t trust you no wow I think she�s sold right that is really
good wow really limey the base is all gingery the top is sticky delicious really good see
you can�t talk you�ve got to savour the moment that was really good.
I was speechless then the taste is phenomenal a real adventure in the kitchen this has been
it is bought back so many memories of America really does taste just like it and it's so
good really hope you give it a go i would also like to know what recipes mean adventure
to you so leave a comment down below with what recipes mean adventure and you can win
a cookbook and also some Morrison's vouches we will announce the winner will be announced
on the next video yeah check out the Morrisons emotion cookbook in the link down below for
more adventure recipes but give this one ago is a stonker, I�m taking it now save some
for me.