By Liane Arno
AS I was picking our crop of limes I started to think about a term that seems to have gone out of fashion but something my dad was called – a Limey – by his peers in the military here in Australia when we emigrated.
I did a bit of research and was fascinated to find out that it was originally used by American sailors to refer to British sailors in an insulting way. Not sure how they found the drinking of lime juice to stave off scurvy was something to mock – but then some modern day Americans mock at people taking measures to protect themselves from COVID. What can you say?
AS I was picking our crop of limes I started to think about a term that seems to have gone out of fashion but something my dad was called – a Limey – by his peers in the military here in Australia when we emigrated.
I did a bit of research and was fascinated to find out that it was originally used by American sailors to refer to British sailors in an insulting way. Not sure how they found the drinking of lime juice to stave off scurvy was something to mock – but then some modern day Americans mock at people taking measures to protect themselves from COVID. What can you say?
Anyway I experimented on Annie and Phil with a Lime Tart when we needed a feed after the wonderful opening night of the Woodlands Art Show.
They loved it – but it could have been as consumption followed a couple of red wines graciously supplied by the Gurdies Winery for the show. Anyway – here is the recipe.
Mix in a food processor until crumbly – like bread crumbs – or do it manually
180 grams of plain flour
30 grams of self raising flour
100 grams of butter
75 grams of icing sugar
Add
1 egg for a couple of minutes until everything is combined.
Turn out onto a board
You will probably need to add about a tablespoon of cold water in order to make the dough firm enough so that all the ingredients stick together. Go slowly - a teaspoon at a time.
Cover with cling film
Pop in the fridge for 15 minutes.
In the meantime
Preheat the oven to 180°C.
Mix
1 cup of lime juice (you can of course use lemons or a mix of lime and lemon)
1 cup of caster sugar
1 cup of thickened cream
6 eggs well beaten
Take the dough out of the fridge
Roll out a 30cm round and put into a greased pie baking dish (a bit of overhang is good as the pastry will shrink).
Cover with baking paper and then some rice in order to blind bake.
Pop in the oven
Cook for 10 minutes and then remove the baking paper and rice.
Cook for a further 10 minutes.
Pour the wet mix into the pie crust
Bake for 40 minutes until firm.
Serve at room temperature or chilled with a dash of cream if you fancy.
They loved it – but it could have been as consumption followed a couple of red wines graciously supplied by the Gurdies Winery for the show. Anyway – here is the recipe.
Mix in a food processor until crumbly – like bread crumbs – or do it manually
180 grams of plain flour
30 grams of self raising flour
100 grams of butter
75 grams of icing sugar
Add
1 egg for a couple of minutes until everything is combined.
Turn out onto a board
You will probably need to add about a tablespoon of cold water in order to make the dough firm enough so that all the ingredients stick together. Go slowly - a teaspoon at a time.
Cover with cling film
Pop in the fridge for 15 minutes.
In the meantime
Preheat the oven to 180°C.
Mix
1 cup of lime juice (you can of course use lemons or a mix of lime and lemon)
1 cup of caster sugar
1 cup of thickened cream
6 eggs well beaten
Take the dough out of the fridge
Roll out a 30cm round and put into a greased pie baking dish (a bit of overhang is good as the pastry will shrink).
Cover with baking paper and then some rice in order to blind bake.
Pop in the oven
Cook for 10 minutes and then remove the baking paper and rice.
Cook for a further 10 minutes.
Pour the wet mix into the pie crust
Bake for 40 minutes until firm.
Serve at room temperature or chilled with a dash of cream if you fancy.