There’s nothing quite like homemade lemon cake.
It’s the perfect summer dessert, tarts and ice cream with a crunchy buttery taste. I also love the sunny yellow color of this dessert. You can make it with regular Persian lemon, but the key lime really gives this tart a special taste. Some key lime pies are topped with a meringue filling; however I like the whipped cream which adds a very good sour lemon flavor. The original recipe for key lime pie doesn’t require any cooking.
Lemon juice mixed with egg yolk causes the proteins to coagulate and thicken naturally. Nowadays, we are more concerned about the dangers of consuming raw eggs, so the scones are cooked in the oven in a short time. Cooking lemon cake in a regular oven, however, usually means cooking at high heat. The beauty of how to cook lemon cake in BioloMix SousVide is that it can be cooked at a lower temperature and is very precise. This ensures that the passion fruit filling is cooked to perfection and retains that silky creamy texture. This key lime pie is a delicious treat to make. The hardest part is squeezing all those tiny lime trees! It’s worth it, though, as fresh lime juice tastes better than anything bottled. This key lime pie is a stunner and is sure to impress your diners.
to fill the lime key
½ cup (118 ml) lemon juice, from fresh key lime
14 oz (396 g) sweetened condensed milk
4 egg yolks
For the crust
1 teaspoon (5 g) butter, for grease
6 tablespoons (85 g) butter, melted
1 cup (150 g) graham cracker crumbs
2 tablespoons (30 g) white granulated sugar
For the top layer
½ cup (118 ml) whipped cream
2 extra keys for decoration
Fill and preheat BioloMix SousVide to 180°F / 82°C. Put lemon juice, condensed milk and egg yolk in a medium bowl. Stir together with a small spatula/beater, until all ingredients are well combined.
Place a large zip-locked cooking bag (gallon / 3.8 litre) in a wide shelf . I find this utility invaluable when I need to pour any liquid into the bag. If you don’t have a spacious shelf, you can always have someone hold the bag open while you empty it. Pour the egg mixture into a large zip-lock cooking bag (gallon / 3.8 liters) and use the displacement method (Archimedes’ principle) to remove the air and close the lid. Once the seal is closed, submerge the bag in a pot of preheated water and cook for 30 minutes.
Meanwhile you can make the graham cracker crust. Grease an 8-inch (20 cm) round spring-shaped tin/cake dish with a little butter. In a large bowl, whisk together the graham crackers, sugar, and melted butter with a spoon. Pour the pie crust mixture into the prepared cake/tin plate. Using the back of a spoon, gently press the crust into the bottom of the tin. Make sure it’s even, then put the crust in the fridge to harden.
After thirty minutes, remove the bag from the BioloMix SousVide. Open the zip and quickly stir the mixture with a spatula. Then simply pour key lime over the already hardened graham cracker crust. Let cool for about 30 minutes before transferring to the refrigerator for further cooling. I like to let the key lime pie cool in the fridge for about two hours for the flavors to kick in.
To decorate the lemon cake, whip the whipped cream with a whisk until soft peaks form. Pour whipped cream into a medium sized spouted bag. Thread small circles of cream around the edge of the cake and a large circle in the center. Place thin slices of lemon on top of the cake.