Oliver Bainbridge Lime Green Silk Tie

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Oliver Bainbridge Lime Green Silk Tie

Oliver Bainbridge Lime Green Silk Tie

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Made with ordinary limes, this “Key lime” pie tastes every bit as authentic as the real deal — plus it’s easier to make.

Make Ahead & Freezing Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Baked and cooled pie freezes well up to 3 months; thaw overnight in the refrigerator. Juice the limes using a citrus reamer, then combine the juice with the sweetened condensed milk, yogurt, and lime zest.

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Key Lime Bars: Here is my recipe for key lime pie bars. I add some cream cheese to that filling so the bars hold their shape well.

Now, time for the filling. Grab your hand mixer and a large mixing bowl. Beat the softened cream cheese until it’s nice and smooth. Then add the sweetened condensed milk and lime juice and mix until just blended. Spoon the filling into the crust and cover. Step 3: Chill and serve It’s best to use a rasp grater, which is a long, skinny tool that works well for grating hard cheeses and zesting citrus.

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Pre-Bake the Crust: Pre-bake the crust for about 8 minutes before pouring in the key lime filling. Pre-baking solidifies the crust and allows for easy slicing once the pie is ready to serve. Our ties are of the finest quality, and make great gifts for loved ones, as well as stylish accessories for all kind of different ensembles. This colour is a simple one to wear, because it is bold, without being over the top. It goes well with pale blues, pale pinks and even lilac. Store-bought Key Lime Juice: If you don’t want to juice dozens of small key limes to yield 1 cup (240ml) juice, store-bought key lime juice works too. I really like a brand called Nellie & Joe’s, and you can find it at the grocery store near the bottled lemon juice. Yes, you need just 3 ingredients. (!!!) If you’ve tried my key lime pie bars or mini key lime pies, you’ll notice that today’s filling is a little different. I typically add a little cream cheese to those recipes for stability and structure. However, for a classic and custard-y pie, we’ll skip it. You just need egg yolks, sweetened condensed milk, and key limes.

Some recipes assert that this pie is only worth making with key limes, the local name for a distinct species of thin-skinned, acidic, south-east Asian lime thought to have been brought to the Keys by Spanish sailors, and rhapsodise over their gorgeously aromatic qualities. In blind taste tests, however, this claim doesn’t always stand up, but whether or not they have a point, the fact remains that even on the Keys themselves, the limes used tend to be grown in Mexico, and even these are very rarely found outside the Americas, so I’ll be using standard fruit here. A good way to create a more well-rounded, perfumed flavour is to add zest, as most recipes suggest, whisking it with the yolks to release the volatile oils before stirring in the condensed milk and juice. Half a cup, or 120ml, juice is fairly standard – when you learn this is about four standard or 20 key limes, you may well feel relieved they’re so hard to come by. The base

Make-Ahead Instructions: You can make the crust a day ahead of time, but the filling should be added on the day of serving, otherwise the crust will get soggy.

  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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