A tangy cream-filled pie with a fruity Seedlip and finger lime jelly layer atop
This simple and easy dessert is so refreshing and a great way to end a hearty meal. With a light and crispy cardamom shortbread as the base, a super smooth cream filling, and a lime jelly layer on top, this dessert is bursting with refreshing flavours.
For this recipe, we used the Ironclad Legacy Pan for its versatility, functionality and style. This cast iron pan ensures even heat distribution for the shortbread base to be baked evenly in the oven. It's the perfect vessel to make this easy citrus cream pie, and you can serve your dessert straight from kitchen to table.
The jelly layer on this pie is made using Seedlip, the world's first series of non-alcoholic spirits produced using traditional methods from the 1600's. Seedlip's traditional distilling method captures the essence of herbs, spices and citrus to deliver a tasteful blend of natural flavours. As for the finger lime, this native citrus fruit is known for its unique caviar-like pulp. When eaten, you'll get an explosion of crunch and tartness with every chew. When paired together, the intense lime hit and Seedlip flavours make the perfect match with the cream pie for a zesty blend of flavours that taste so good, you'll be coming back for a second slice.
Ingredients
Shortbread Base
- ½ cardamom shortbread recipe
Lime Cream Filling
- 250g cream cheese, room temperature
- 250g mascarpone
- 200ml double cream
- ⅔ c caster sugar
- 4 juicy limes, juiced and zested (8 Tablespoon lime juice)
- 1 tablespoon gelatine or 1t agar agar
- 3 small spinach leaves, spine removed then blanched until soft, squeezed dry and
- Chopped finely (15g spinach after cooking and squeezed dry)
- 2 finger limes
Seedlip Jelly
- 1 c tonic water
- 1 cup Seedlip Grove 42
- ⅓ cup of sugar
- 2 sprigs thyme
- 1T gelatine powder or 1t agar agar powder
Method
The Base Place the ball of shortbread dough in the bottom of your well-buttered Legacy Pan. Using your hands, press the dough to the bottom edge of the pan. Prick with a fork and bake for 25 minutes at 150°C. Leave to cool.
The Filling Mix lime juice, zest and sugar together in a small pot. Sprinkle gelatine or agar agar on top, then leave to sit for 5 minutes stirring now and then to make sure the setting agent dissolves.
Bring to a boil and simmer for 2 minutes until the sugar has dissolved.
Beat cream cheese in your food processor for 20 seconds, then drizzle in the hot lime syrup on high until there is no cream cheese lumps in sight.
Add mascarpone and cream and mix until just combined. Don’t overbeat.
Pour two-thirds of the filling over the cooled shortbread base.
Pour the remaining one third of the filling into your nutribullet and blend with the spinach until smooth and there are only flecks of spinach. Look at that - so green! Have a taste. No hint of spinach there. Amazing!
Spoon green blobs on top of the white filling and pull a fork lightly through the top to create a swirly effect.
Refrigerate for 2 hours, then sprinkle the finger lime caviar on top.
The Jelly Mix Seedlip, tonic water, sugar and thyme sprigs in a medium pot. Sprinkle gelatine or agar agar powder over the top and leave to sit for 5 minutes. Stir well to dissolve the setting agent, then boil for 2 minutes until sugar is dissolved. Leave the jelly to cool but not set. Remove thyme sprigs.
Final Assembly Remove chilled cheesecake from fridge and pour half the cool, not yet set jelly on top and chill for 15 minutes until set. This way, the lime caviar will sit suspended in the jelly.
Pour the remaining not set jelly over the top and chill for another couple of hours.
To Serve Run a very hot knife around the inner edge of the pan, right down to the shortbread base to release. Use a hot sharp knife to cut. Sprinkle with extra finger lime caviar and enjoy being the most loved person in the room for the next hour or so.
Note: Use gelatine if you like and agar-agar if you’d rather go the seaweed route.
Next Read: Super Umami Mussel Spaghetti
