Zesty, creamy, with a buttery biscuit base, an oven-baked treat which will make a great ending to any meal. It's so easy to make; you can get your children involved too. Ingredients for the base:
  • 300g digestive biscuits
  • 150g unsalted butter - melted
Ingredients for the filling:
  • 397g Carnation condensed milk
  • Finely grated zest and juice of 5 large limes (plus extra grated zest for decorating)
  • 3 medium egg yolks
  • 300ml double cream
  • 1 tbsp icing sugar
We recommend using an 8" round loose bottom round tin or a 7x11" rectangle loose bottom tin. Method:
  • Preheat the oven to 160C/Fan 140C/Gas mark 3
  • Blitz the biscuits in a food processor (or use a zip lock bag and beat them with a rolling pin)
  • Add the melted butter. Press the biscuit mixture into the preferred tin, right up to the sides too. (Tip: using a flat bottom glass helps push the crumbs together for a tighter base)
  • Bake in the oven for 10 minutes. Be sure to cool the tin before adding in the filling.
  • Whisk three large egg yolks in a bowl. You can either use a handheld whisk or an electric whisker. Add the condensed milk and whisk for a further 3 minutes. Add the finely grated zest and juice of 5 limes to the mix and whisk again for a few minutes.
  • Pour the mixture into the cooled base and bake for a further 15 minutes. Once cooked, remove from the oven and allow to cool in the tin for 2-4 hours. You can leave it overnight to chill if you prefer too.
  • When ready, carefully remove the loose bottom and place on a serving plate or cake stand.
To decorate:
  • Whip the double cream with 1 tbsp of icing sugar. Once you know its whipped nicely, you can dollop or pipe on top of the filling.
  • Finish off with remaining zest. You can even cut up some lime slices and decorate as you wish :)
If you want to be extra fancy, why not make Italian meringue and blow torch it. This adds extra Va Va Voom to your dinner party. Italian Meringue:
  • 200ml water
  • 200g caster sugar
  • 5 egg whites
  • Pinch of cream of tartar
Method:
  • Place the water and sugar in a saucepan, over high heat. Bring to the boil, make sure to stir the mixture continuously with a wooden spoon or a marise, to ensure the sugar is dissolved.
  • Reduce heat to medium and with a pastry brush, brush the sides of the pan with water. This prevents sugar crystals from forming.
  • Whisk the egg whites with the cream of tartar in a standing mixer with a whisk attachment, until it reaches soft peaks.
  • Bring the sugar to the boil; it should reach 120C. Make sure you have a thermometer at hand. Be careful not to burn yourself either.
  • Decrease the speed of the mixture, gently pour in the sugar mixture, it should be a steady stream. Do not rush this process. Once all the mixture is in, increase the speed of the mixer to high, continue whisking for 10 minutes.
  • Once all the sugar syrup is incorporated into the meringue, do a test for graininess by putting a little bit on your finger, and pressing the thumb and first finger together. If you feel no grains, continue mixing on low speed for the mixture to cool down. And vice versa for the grains too.
  • The meringue should be thick and glossy. It can be used immediately, pipe or dollop on top of the filling. Then blow torch it.
This recipe can also be adapted, just replace the limes with lemons :) Tuck in and enjoy. Let us know which variation you prefer in the comments below. Happy Feasting! Key Lime Pie with Italian Meringue