The evening when mum and dad arrived we of course cooked them dinner. Their flight was slightly delayed so while I went to meet them at Paddington, Christopher prepared dinner; the cider chicken in creamy sauce.
Mum and dad’s suitcases were full of gifts for us; Easter eggs, Swedish sweets (cars and chocolate), nice blue towels for the bathroom, venison mince and wild ducks. And a few things I had asked them to bring; Swedish hard cheese (gräddost), some spices and Heinz chilli sauce which is not sold in the UK.
For dessert I had prepared a Key Lime Pie the day before, after a Hummingbird Bakery recipe. It was lovely and fresh! Only change I made was to halve the recipe, as there were only four of us. There were still half a pie left which I brought to work the next day. They liked it so much they’ve asked me to make more.
Key Lime Pie (halved recipe), serves 6
250 g digestives
100 g melted butter
4 egg yolks
1 can (397 g) condensed milk
2,5 limes, juice and zest
2 dl whipping cream
Crumble the biscuits and mix with the melted butter. Press into a pie dish evenly, either using your hands or the back of a spoon. Pre-bake the case for 20 minutes in 175C. Leave to cool.
Lower the temperature to 150C. Mix egg yolks, condensed milk, zest and juice in a bowl. it thickens naturally. Pour it into the pie crust and bake for about 40 minutes until the filling has set. Leave to cool and refridgerate for a few hours. Whip the cream and spread it on top of the pie just before serving. Decorate with some more lime zest.