A few years ago I was lucky enough to be on a cruise that docked at the Florida Keys. I’d heard about their famous Key Lime Pie and it was easy to find in almost any street. It’s a real crowd pleaser too!
Traditionally Key Limes are used but I’ve had to use whatever the local supermarket can supply. 4 limes will probably do, you may need 5 but don’t make it too bitter.
Ingredients:
- 95g butter
- 225g digestive biscuits
- 4-5 limes. Zest of 3, juice of 4/5 (150ml).
- 3 large egg yokes
- 400g condensed milk
Method:
- Oven to gas mask 4.
- Place butter in saucepan to melt.
- Crush biscuits by placing in a bag and hitting with rolling pin.
- Mix the biscuit mix in the butter.
- In a 23cm loose based flan tin, about 1 inch deep, press down the mixture in the base and the sides.
- Bake for 10-12 minutes until crisp and brown.
- While cooking the base, place the egg yokes and zest in a bowl and whisk for 2 minutes or until eggs thickened.
- Add the condensed milk and whisk for another 4 minutes.
- Add the lime juice and whisk briefly.
- Pour the mixture into the baked case and cook for 20 minutes or until top feels just set in the centre.
- When cold, cover with clingfilm and chill.
- Just before serving, whipped cream (or spray cream) on top.
Magic!
