Key lime pie

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The set of the infamous show is known to be an iconic setting for many of the highs, the lows and soggy bottoms of its bakers. The idea was so fantastic that the judges felt the need to reward it. Would you agree with this?

It does taste great, though. The showstopper: an American pie! For zesting my limes, I used a microplane grater, and also, for the decorative pieces of zest, this little guy: I also reserved a few slices of limes for decoration, then of course I used my super duper citrus press for juicing my limes.

Key lime pie

Fans of Baking Show know both Mel and Sue eventually embrace their sillier sides, giving the show a more casual and immediate feel, but alas, despite the near constant pun and innuendo softballs the challenges and bakers lob their way, both hosts appear to be on their best behavior, stepping away from the action when the more seasoned Mel and Sue of future seasons would dive in head first. While Americans think of pie almost exclusively as a sweet confection, the signature challenge tasks the bakers with putting their spin on a British classic, the Wellington. This is a beef or other savory filling wrapped in puff pastry and baked. The Wellingtons need to be at least eight inches long, but otherwise the bakers can use their imaginations, and they do, with some going more traditional and others using fish, venison, or even vegetarian fillings. Brendan takes a risk with a cheese-based pastry and gets positive feedback, but on the whole, the bakers play this round safe. The beef ends up melting the butter in her pastry before the pastry can cook, causing it to ooze down the side of the filling, leading to what Paul considers a rather Alien-inspired bake. Sarah-Jane takes it like a champ, though, and does her best to reset and clear her head for the technical. Mel interviews food journalist Oliver Thring and pie shop owner Clive Mellor about the British history of eel pies, which were once a staple of working-class London cuisine. Basically, when the Thames was super polluted, just about the only thing that could still live in it was eels, so they became a popular read: cheap and filling choice for the lower classes. Mel finishes the segment by gamely trying an admittedly delicious-looking eel pie and remarks that eel is surprisingly delicate and not at all what she expected. The bakers must make two hand-raised pies with distinct layers of chicken, bacon, and apricot inside. This is a technique new to all of the bakers and one that requires using a dolly, or a tall, rounded wood block with a handle, to form the pastry base and sides. The bakers must carefully remove the pastry from the dolly before filling and baking it, and this is where many seem to struggle. No one did great on the technical, which means the showstopper will be make-or-break. The showstopper challenge is simple: Make a family-sized American pie. Here at last is how Americans think of pie: communal and sweet, and designed as a special treat rather than a daily occurrence. After almost nailing the signature, but bombing the technical, Ryan is getting a lot of screen time. Instead, he comes roaring back with a sublime take on Key Lime Pie, adding ginger to the pastry and the filling to complement the tangy citrus of the lime, rather than highlight the potential cloying sweetness of the condensed milk. One can only hope he let himself feel the full weight of his accomplishment once he got home. It is absolutely as delicious as depicted here. Plus you get to bust out the mini-blowtorch, which is always fun. Try adapting the recipe for mini-tarts or making it in a muffin tin for a bulk or one-bite option. My grandfather went to sweep his fork into the pie and grab a taste to no avail- it was rock hard. He assumed they were pranking him until he saw his future father-in-law pick up a slice with his hand and dunk it straight down into his coffee, which got the meringue and lemon curd to soften enough that he could eat it. My grandpa avoided the pie after that. The moral of the story: there are worse things than wobbly, somewhat runny cream pie.

Bring together in the bowl with your hands, and then wrap in clingfilm and chill for at least 20 minutes. See my review of the book here. My friends Camille and Joanne would split one and have it for dinner with a bottle of Moet. It was just fine, it set, and it was tasty. Sift your flower, icing sugar, ginger and salt together, and add the butter. These have since evolved as the origins of the settlers have diversified with Scandinavian and Germanic variations for example.