Lime Chiffon Pie

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


Almond Pastry

  • 150 g ( oz/¼ cups) plain (all-purpose) flour
  • 90


  1. Sift the flour into a large bowl and add the ground almonds. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add almost all the chilled water and mix with a flat-bladed knife, using a cutting action, until the mixture forms a firm dough. Add more water if necessary. Turn onto a lightly floured surface and gather tog