This is such a Delicious finger lime pie. You won’t believe how simple it is. If you don’t have finger limes, no problem. This is just as wonderful, made with regular limes.
Delicious finger lime pie
This is not a metaphor for anything…..I was literally gifted a large bag of limes and finger limes last week.
Some of you may have met gorgeous Jaci inside at Relish Mama. We have worked together for around ten years now. She is a beautiful soul and can pretty much read my mind & my very next move in a class. And she does all of this with such understated Grace. As if she’s not already wonderful enough, last week Jaci bought me a large bag of limes and finger limes from her Mum’s garden. They were magnificent.
I played with both ingredients, the limes and the finger limes and created this simple but delicious finger lime pie.
I made this early Sunday morning knowing I wanted to share this recipe with you all here today in my weekly newsletter & also knowing that we didn’t need a whole lime pie as a family (heavens knows we’d give it a good go, though). And so I baked it, and Jaci and I shared it with the lovely guests who came to our Spanish class on Sunday. Nothing Spanish about it (except for the limes), but there were no complaints about that.
Something to note – If you do not have finger limes, the recipe is easily adapted to use regular (I don’t like that word) limes.
So what is a finger lime?
Finger limes, also known as “citrus caviar,” are a unique and exotic fruit native to Australia. They have gained popularity in recent years for their distinctive appearance and burst-in-your-mouth flavour.
Unlike traditional limes, finger limes are elongated and cylindrical, resembling a finger (hence the name). The fruit is usually about 3-4 centimetres long and comes in a variety of colours, including green, yellow, pink, and even red. When sliced open, the finger lime reveals tiny, bead-like capsules filled with tart, citrusy juice that resemble caviar.
These citrus pearls have a tangy flavour similar to traditional limes but with subtle hints of grapefruit and lemon. They make a delightful addition to salads, cocktails, seafood dishes, and desserts, providing a burst of zesty flavour and a unique textural experience.
In addition to their culinary appeal, finger limes are also packed with nutritional benefits. They are an excellent source of vitamin C, antioxidants, and dietary fibre. This makes them not only a delicious ingredient but also a healthy addition to any diet.
In my humble opinion, finger limes are a must-try fruit that will elevate your culinary creations to the next level.
Here is a link to Tucker Bush online for some additional reading and info, if you are up for this.
Where can you source Finger limes?
Finger limes can be purchased in various locations across Australia, both in physical stores and online. Here are a few options where you can buy finger limes:
Finger limes can be grown at home, but they do prefer and thrive in a warm climate. If you don’t have a friend like Jaci (and Jaci’s Mum 😄), then here are some other options:
- Farmers’ Markets: Local farmers’ markets often have vendors selling finger limes. These markets provide an opportunity to purchase fresh, locally grown produce directly from the growers. Perhaps check the schedules of farmers’ markets in your area to find out if finger limes are available.
- Specialty Grocery Stores: Some specialty grocery stores, particularly those focused on gourmet and exotic produce, often stock finger limes when they are in season. If you have a good relationship with your fruit shop, they will often order these in for you.
- Online Retailers: Several online retailers offer finger limes for purchase and deliver them to your doorstep. You can search for “finger limes Australia” to find online sellers. Ensure you choose a reputable seller with positive reviews and reliable shipping options.
- Farm Stands and Orchards: In regions where finger limes are grown, you may find local farms or orchards that sell them directly to the public. Check for nearby citrus farms or orchards in your area and inquire if they sell finger limes.
Remember that availability may vary depending on the season and location.
Make Ahead and Storing:
This delicious finger lime pie can be made up to five days in advance. Store in the fridge.
Notes:
- Super important this one – If you do not have access to finger limes, you can make this simple but delicious lime pie by increasing the regular limes to 5 and using the juice and zest of both.
- Typically, the pie would have the cream spread on top and chilled for a further couple of hours. But I find not everyone wishes for cream, so I like to place the lime pulp and zest on top of the tart (instead of on top of the cream) and serve the cream instead on the side.
- It’s important to note that although this delicious finger lime pie is very simple to make, it does require chilling time, so do keep that in mind.
- And you want the really good news, this lime pie can be made up to five days in advance and stored in the fridge.
I hope this Delicious finger lime pie recipe keeps this fun and delicious, and inspiring in your kitchen. It would be a great recipe to go to when you are next entertaining and want a stress-free dessert.
Nellie
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P.S – If you would love to learn more about our food tours, please don’t hesitate to reach out to us via email or check out our tours page this way.
And, if you would love to learn more about our cooking club……please explore here RM Cooking Club.
Delicious finger lime pie
Delicious finger lime pie
Equipment
- Food processor
- Oven
- 23cm tart tin
Ingredients
For the Crust
- 200 g Marie biscuits processed to fine crumbs
- 3 tablespoons sugar
- 150 g unsalted butter melted
For the Filling
- 4 egg yolks
- 3 limes juiced & zested (see note)
- 4 finger limes pulp of (see note)
- 1 x 395g sweetened condensed milk
- 220 g heavy cream
- 2 tablespoons caster sugar
- 1 teaspoon of vanilla extract or paste
Instructions
- Heat oven to 180oC.
For the crust:
- Into a food processor, pulse the biscuits into a fine crumb. Add the sugar and butter and pulse a dozen more times to get a damp looking, sandy mixture.
- Press the mixture into the bottom of a 23 cm pie dish or cake tin. You can use the bottom of a measuring cup, or damp fingers to assist.
- Bake for 10-12 minutes and then allow to cool completely before filling.
For the filling:
- Whisk the yolks and the zest of 2 of the limes (reserve the other last third of the zest for serving) well. You want to allow it to thicken and get some air in there.
- Add the lime juice, condensed milk and whisk until well mixed. Whisk in half of the finger lime pulp (if using) (see notes) and reserve the rest for serving.
- Pour the lime filling into the cooled pie crust and return to oven and bake for 12 minutes until set (you don’t want it to be browned). Cool to room temperature.
- Refrigerate for a minimum of 2-3 hours to chill. Note - This can be done up to five days in advance.
- Whip cream until soft peaks form. Gently whip in the sugar and vanilla.
- Spoon the cream over the chilled pie (see note for other optiosn).
- You could serve as is, with the remaining lime pulp or zest on top OR if time allows chill the pie again for another 2 hours, so that it slices more evenly.
Notes
- If you do not have access to finger limes, you can make this simple but delicious lime pie by increasing the regular limes to 5 and use the juice and zest of both.
- Typically, the pie would have the cream spread on top and chilled for a further couple of hours. But I find not everyone wishes for cream, so I like to place the lime pulp and zest on top of the tart (instead of on top of the cream) and serve the cream instead on the side.
- If your dish has a removable base, then even better, but you will still have great success in a dish that doesn't have a removable base.
Nutrition
