Here’s a test cook report from my lovely writer chum Sarah Broughton in Cardiff. I don’t see Sarah as often as I would like, but I’ll never forget when we spent a long weekend working on our short novels during NaNoWriMo (National Novel Writing Month) many moons ago. I hope I’m not breaking the official secrets act to say that Sarah has been working on a MARLON BRANDO related book and it’ll be out soon. I’ll keep y’all posted. Any excuse to post up a pic of Marlon.
In the whole Silver Screen Suppers collection of over 7,000 recipes, I don’t have a single one for Marlon…
Here’s Sarah’s report…
Used an M&S all butter pastry case (sorry for cheating but as I was serving it to people other than immediate blood relatives – though they too were sampling – I couldn’t risk my hopelessly inadequate pastry-making on them. This was a good, quick alternative.
The filling is very runny – I would recommend putting it on the most accessible level shelf in the fridge – the slightest tilt and it goes everywhere! But it tastes DELICIOUS! I only stopped myself consuming the entire entrails of the bowl when I reminded myself I was eating raw egg mixed with whole milk plus sugar – and I have high cholesterol…
After removing from the fridge I customised it with the zest of 2 limes. I also have to confess to accidentally whipping the double cream and having to pop to the Co-op for another batch which worked very well being splodged on WITHOUT WHIPPING.
I have to say it is the easiest dessert I have ever made!
Comments from the book group tasters… (the book, BTW, was Paul Beatty’s ‘The Sellout’)
Consistency is fantastic
Nice and zingy
Could have been lime-ier
Tart & sweet
Lime zest good addition.Further comment from niece Jess and her boyfriend Jon
I give it a D – for delightful! (Jon)
I really like the lime zest on top – and the cheesy bit (Jess)
Thanks so much Sarah for testing this recipe on all your willing victims. It is indeed a lovely easy dessert. Here’s the recipe – appearing with around 100 other movie star favourites in the Cooking With Columbo cookbook – coming soon!
Tyne Daly’s Lacey’s Key Lime Pie
3 egg yolks
1 x 14 oz / 397g can sweetened, condensed milk
¾ cup / 175ml lime juice
1 x 9-inch baked and cooled pie shell (or chilled crumb crust)
1 cup / 240ml heavy cream/double cream or whipping cream
In a large bowl, whip the egg yolks and sweetened condensed milk. Gradually beat in the lime juice. Pour into the pie shell and chill for 6 hours. Whip the heavy cream and spread over the pie.
Alternate Meringue Topping
3 egg whites
6 tablespoons sugar
Preheat oven to 425 degrees F / 220 degrees C / gas mark 7.
Whip the egg whites until they form stiff peaks. Whip in the sugar 1 tablespoon at a time. Pile on top of the pie. Brown for 3 to 4 minutes in the oven. Let cool.
A reminder that I’m running a cook-along to celebrate the book launch, and the 50th anniversary of the first Columbo going out on TV – all the details are here – absolutely everyone is invited!