Key lime pie iceblocks

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How to make Key lime pie iceblocks

  • Yield : 10
  • Prep Time : 6:20
  • Cook Time : 0:10
  • Total Time : 6:30

Ingredients

  • 3/4 cup (185ml) lime juice
  • 2 teaspoons finely grated lime rind
  • 395g sweetened condensed milk
  • 1 cup (250ml) thickened cream
  • Green liquid food colouring
  • 80g Arnott's Granita biscuits or digestive biscuits
  • 30g butter, melted
  • 4 Coles Brand Australian Free Range Egg whites
  • 1 cup (220g) caster sugar

Method

  • Step 1 Combine the lime juice, lime rind, condensed milk and cream in a medium bowl until smooth. Strain through a fine sieve into a jug. Tint with a little green food colouring. Pour evenly among ten 1/3-cup (80ml) iceblock moulds.
  • Step 2 Place the biscuits in a food processor and process until crushed. Add the butter and process until combined. Gently spoon over the top of each iceblock and gently press to smooth. Insert iceblock sticks. Place in the freezer for 6 hours or until firm. Unmould and place on a tray lined with baking paper. Return to the freezer.
  • Step 3 Place a large heatproof bowl over a saucepan of simmering water. Add the egg whites and sugar and whisk constantly for 8 mins or until the mixture is frothy and the sugar has dissolved and the temperature has reached 72°C on a sugar thermometer. Transfer to an electric mixer. Whisk until meringue is thick and glossy and firm peaks form.
  • Step 4 Preheat grill on low. Line a baking tray with foil. Place iceblocks on tray and spread with half the meringue. Cook under grill for 30 secs or until lightly toasted. Turn and spread the remaining meringue over iceblocks. Toast for 30 secs. Serve or return to the freezer until required.

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