Key lime pie

Key lime pie is a famous American tart, perfect for summer. It’s light, refreshing and has a creamy, cheesecake-like texture. Traditionally, the tart is made not with regular limes but with Key limes, which are small, yellow when ripe, and more aromatic and tangier in flavour. The pie is most often served with whipped cream, although some recipes use the leftover egg whites to make a meringue topping, similar to lemon meringue pie. Definitely one to save and try!

Ingredients for the base:

• 250 g digestive biscuits
• 70 g butter, melted

Place the biscuits and melted butter in a food processor and blend until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag and crush them with a rolling pin, then mix with the melted butter.

Prepare a 23 cm tart tin, preferably with a removable base. Press the biscuit mixture firmly into the base and sides of the tin. Bake at 170°C for 10 minutes.

Ingredients for the lime filling:

• 4 egg yolks
• 400 g sweetened condensed milk
• finely grated zest of 1 lime
• ½ cup (125 ml) freshly squeezed lime juice (from about 3–5 limes)

Place the egg yolks in the bowl of a mixer and beat until pale and fluffy. Add the condensed milk, lime zest and lime juice, then whisk until combined. Pour the mixture over the pre-baked biscuit base.

Bake the key lime pie at 170°C for 15–17 minutes. The filling should be set across the surface. Gently test by touching the top with a skewer – it should feel firm and slightly springy. Remove from the oven and allow to cool in the tin, then refrigerate overnight.

Serve the key lime pie topped with whipped cream and slices of lime.

Additionally:

• 300 ml double cream
• 2 tablespoons icing sugar
• lime slices, for decoration

Whip the cream with the icing sugar until thick and fluffy.

Enjoy!