Key lime pie - recipe
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Serves
10 -
Cook
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Skill
Easy
Ingredients
For the pie crust
- 350 g Digestive biscuits crushed into crumbs
- 125 g Butter (unsalted) plus extra for greasing
For the filling
- 4 Egg yolk(s) (free range) seperated
- 4 Egg white(s) (free range)
- 400 ml Condensed milk full fat
- 4 Lime(s) finely grated zest and juice of
- 50 g Unrefined golden caster sugar
For the decoration
- Icing sugar to dust
- 1 Lime(s) thinly sliced
- Mint leaves fresh
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
To make the pie crust, mix the biscuit crumbs with the melted butter into a bowl by hand and press into a buttered deep 25cm/10″ loose bottomed, preferably fluted, tart tin. If you don’t have one of the latter, use a spring form tin of the same size and just press the crumbs two-thirds of the way up the side.
For this step you'll need:
- 350g Digestive biscuits crushed into crumbs
- 125g Butter (unsalted) plus extra for greasing
-
3
Bake in the preheated oven for 10-15 minutes. Remove from the oven and cool.
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4
For the filling, beat the egg yolks in a bowl until light and fluffy, then beat in the condensed milk and lime zest and juice.
For this step you'll need:
- 4 Egg yolk(s) (free range) seperated
- 400ml Condensed milk full fat
- 4 Lime(s) thinly sliced
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5
In another bowl, whisk the eggs whites and caster sugar until firm, and then gently fold into the lime mixture, using a large metal spoon.
For this step you'll need:
- 4 Egg white(s) (free range)
- 50g Unrefined golden caster sugar
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6
Completely fill the biscuit base with the lime mixture and bake in the preheated oven, at the same temperature for 20-25 minutes until set and slightly browned around the edges. Leave to cool. Don’t worry if the filling sinks slightly.
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7
Loosen the edges of the tart, remove the tin and transfer to a serving plate. Dust the top with icing sugar then decorate with lime slices and fresh mint leaves.
For this step you'll need:
- Icing sugar to dust
- 1 Lime(s) thinly sliced
- Mint leaves fresh