Lime Pie

This is a version of the American favourite, Key Lime Pie

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Ingredients

	For the Base:
125 g	digestive biscuits, crushed and crumbed
30 g	caster sugar
80 g	unsalted butter
	For the Filling:
3 large	eggs, yolks only
1 large can(s)	sweetened condensed milk, about 400g size
120 ml	fresh lime juice
2 tsp	lime zest - 2 or 3 limes
	For the topping:
240 ml	whipping cream
2 tbsp	caster sugar

Method

Preparation time: ca. 2 hrs / Grade of difficulty: easy / Calories per portion: n/a

Key limes are a very bitter, small yellow-green lime that look rather like a miniature grapefruit. They have a fragrance and taste unlike other limes and those cannot be duplicated. They never grow much above 2 inches, 5cm in diameter and can be found growing semi-wild in parts of Florida and the Caribbean. Once cultivated and a major cash crop, disease wiped out many cultivations in the 20s and 30s. They are not exported and are therefore unobtainable elsewhere.

Thoroughly grease a 9 inch, 22-23cm pie or tart dish.

Mix the base ingredients together in a bowl until well combined. Press the mixture into the bottom and onto the sides of the dish. Cover with cling film and place in the refrigerator to chill.

Preheat oven to Gas Mark 4, 180°C, 350°F.

To make the filling: Use a food mixer to whisk. Place the egg yolks in a bowl and whisk until light and fluffy, about 2-3 minutes. Gradually add the condensed milk and beat until light and fluffy, about 3-5 minutes. Scrape down sides of the bowl and beat in the lime juice.

Pour the filling into the base and bake for 10-15 minutes or until set. Remove from oven and cool on a wire rack. When completely cooled, cover and refrigerate until ready to serve.

To serve: beat the cream in a bowl until soft peaks form. Add sugar and beat again until stiff peaks form. Pipe the cream onto cake if you have a piping bag and nozzles or spoon onto pie in mounds. Cut into wedges.